Eggs on a Bed of Creamy Potato Purée

Ingredients

• 200 g Potatoes (peeled and diced)
• 30 g Butter (unsalted)
• 50 g Emmental cheese (grated)
• 20 cl Semi‑skimmed milk (or light cream)
• 2 unit Eggs (medium size)
• 1 tablespoon Fresh parsley (chopped)
• 1 pinch Salt
• 1 pinch Black pepper (freshly ground)
• 2 tablespoons Sour cream (to drizzle over the eggs and purée)

Instructions

1. Prepare the potatoes

   Peel the potatoes, cut into cubes of about 2 cm.

   Time: PT5M

2. Cook the potatoes

   Drop the cubes into a pot of boiling salted water and cook 20 minutes until tender.

   Time: PT20M

   Temperature: 100°C

3. Drain and mash

   Drain the potatoes, return them to the pot and mash with a fork until you get a rustic purée.

   Time: PT5M

4. Incorporate the butter

   Add the butter in pieces and stir until it fully melts into the purée.

   Time: PT2M

5. Add the milk (or cream)

   Pour the semi‑skimmed milk gradually, mixing with the fork until you obtain a light and creamy consistency.

   Time: PT3M

6. Season and enrich

   Stir in the chopped parsley, grated Emmental cheese, a pinch of salt and black pepper. Mix well.

   Time: PT2M

7. Preheat the oven

   Preheat the oven to 180°C (thermostat 6).

   Time: PT10M

   Temperature: 180°C

8. Place the purée in the dish

   Pour the purée into a small individual gratin dish and smooth the surface with the back of a spoon.

   Time: PT2M

9. Form the nests

   With the back of a spoon, create two small wells in the centre of the purée.

   Time: PT1M

10. Crack the eggs

    Crack each egg into a small bowl, then gently slide them into the wells.

    Time: PT2M

11. Add butter and cream

    Scatter a small knob of butter over each egg and place a teaspoon of sour cream on each egg. Sprinkle with a little pepper.

    Time: PT2M

12. Bake

    Bake the dish 20‑25 minutes until the whites are set and the yolks still slightly runny.

    Time: PT25M

    Temperature: 180°C

13. Finish and serve

    Remove the dish from the oven, garnish with a sprig of fresh parsley. Serve immediately with a green salad.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

20 g

Carbohydrates

55 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Butter: margarine
• Instead of Emmental cheese: Gruyère, Comté
• Instead of Semi‑skimmed milk: whole milk, cream
• Instead of Fresh parsley: chives
• Instead of Sour cream: liquid cream

Equipment Needed

• Saucepan
• Colander
• Oven
• Fork (for mashing)
• Serving bowl
• Individual gratin dish
• Spoon
• Cheese grater
• Knife
• Cutting board

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use butter at room temperature so it incorporates more easily.
• A drizzle of sour cream just before serving adds an extra touch of richness.
• Sprinkle a little sweet paprika on the eggs for subtle color and aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently over low heat with a splash of milk or butter.

Freezer: Not recommended; the texture of the purée and eggs degrades.

Room temperature: Can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the purée ahead, reheat gently with a splash of milk before adding the eggs.
• Eggs can be cracked into separate ramekins and kept in the refrigerator for 30 minutes before baking.