Soft Eggs with Mashed Potatoes and Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 34.2 μg | (76 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 486 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the mashed potatoes
- 800 grams starchy potatoes
- 200 milliliters milk
- 3 Tbsps butter
- salt
- Nutmeg (freshly grated)
- For sauce and eggs
- 2 shallots
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 300 milliliters milk
- 1 handful fresh Fresh herbs (such as parsley, watercress, dill, chervil, chives)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 tsp hot Mustard
- 3 Tbsps Whipped cream
- 8 eggs
- fresh Fresh herbs (for garnish)
Preparation steps
Peel and finely dice potatoes. Cook potatoes in salted boiling water until tender, about 20 minutes.
For the sauce, peel and very finely chop shallots. Heat butter in a pan. Add shallots and cook until translucent. Add flour and stir with a whisk. Deglaze with wine, whisking constantly. Cook until slightly reduced, then whisk in milk, and continue cooking over low heat until thickened, about 10 minutes. Rinse herbs, shake dry, strip leaves from stems and finely chop. Stir herbs into sauce and season with salt, pepper, nutmeg and mustard. Stir in cream.
Cook eggs in a pan of salted boiling water until whites have set but yolks are still somewhat soft, about 6 minutes. Drain potatoes and press through a potato ricer. Mix potatoes with hot milk and butter and season with salt and nutmeg. Rinse eggs with cold water, peel, and cut in half lengthwise.
Divide sauce among four plates and place eggs on top. Serve mashed potatoes on the side and garnish with fresh herbs.
