Poached eggs my grandfather’s way

Яйчица по дядо 681x1024 Poached eggs my grandfather’s way

Poached eggs my grandfather’s way


4-5 potatoes
100-150 ml of milk
20 g butter
Salt and pepper

1 or 2 eggs per person
1 teaspoon butter
1 handful of grated cheese such gauda or emmental
Sweet paprika, black pepper and salt to taste


Wash the potatoes thoroughly with a brush. Boil in salted water, unpeeled. When softened, drain and peel. Mash the potatoes with a masher or a fork. Stir in some warm milk and a knob of butter. Check the seasoning and add more salt, if necessary. Give a good grating of pepper.

Heat a nonstick frying pan of 16-18 cm in diameter. Slide in a dice of butter. Then break in one or two eggs (per serving). Reduce heat, cover and cook the eggs (soft or well-done). Season with salt and remove from heat. Sprinkle with grated cheese and paprika. Quickly replace the lid and let the dish briefly infuse until the cheese melts.

To serve, spread a round base of mashed potatoes on a plate. Lay the poached eggs on it. Serve immediately.

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