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Eggs on a Bed of Creamy Potato Purée
An express and comforting dish: a light creamy potato purée, sprinkled with parsley and Emmental cheese, with two eggs baked in purée nests. Served with a green salad, it’s ideal for a quick lunch or dinner.
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Critical Success Points
- • Cook the potatoes until they are very tender.
- • Incorporate the butter and milk evenly to avoid lumps.
- • Create clean wells and crack the eggs without breaking the yolk.
- • Baking: watch so the yolks stay runny.
Safety Warnings
- • Handle boiling water with care to avoid burns.
- • Use kitchen gloves or a mitt when removing the hot dish from the oven.
- • Do not leave the eggs at room temperature for more than 2 hours.
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