Poached eggs my grandfather’s way
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.