Soft-Boiled Eggs on Kohlrabi and Peas

Ingredients

• 6 Eggs
• 500 g kohlrabi
• 80 g peas (frozen)
• 1 Shallot
• 1 tbsp Rapeseed Oil
• 500 ml vegetable broth
• 10 g starch
• 60 ml whipping cream
• 1 tsp lemon zest
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 0.5 handful chervil

Instructions

1. 1.

   Cook the eggs for about 8 minutes until soft-boiled. While they cook, wash, peel, halve and slice the kohlrabi into thin rounds. Thaw the peas.

2. 2.

   Peel the shallot and dice finely. Heat the oil in a pot and sauté the shallot until translucent. Deglaze with broth and simmer the kohlrabi for about 5 minutes. Add the peas and cook for another 1‑2 minutes. Whisk the starch into the cream, pour over the vegetables, and bring to a boil so the sauce thickens. Season with lemon zest, lemon juice, salt, and pepper.

3. 3.

   Peel the eggs and cut them lengthwise. Arrange the vegetable mixture and three egg halves on each plate, sprinkle with chervil leaves, and serve.