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Cheesy mash with poached eggs

Cheesy mash with poached eggs

Nora Ephron once wrote, ‘Nothing like mashed potatoes when you’re feeling blue’. Add an egg and you have a comfort-food combination that is perfect any time you might feel you need it. Lucas Hollweg's quick and easy recipe is perfect for autumn days.

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Gluten free
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 500g Maris Piper potatoes
  • 50g unsalted butter, cut into cubes
  • 75g Gruyère or Cheddar, grated
  • 2 clove/s garlic, crushed
  • 3 tbsp crème fraîche
  • 3 tbsp milk, plus extra if needed
  • ¼ tsp fine salt
  • Few gratings of fresh whole nutmeg
  • 2 eggs
  • ¼ x 20g pack chives, finely chopped

Method

  1. Peel the potatoes, cut into evenly sized chunks and put in a large pan of salted cold water. Bring to the boil, then reduce the heat and simmer until they are soft to the centre (10-15 minutes). Drain well, then return to the pan to steam dry for a minute.

  2. Add most of the butter to the pan, keeping back a few cubes, and mash the potatoes until smooth. Stir in the cheese until melted, then add the garlic, crème fraîche and milk. Season with the salt and a generous quantity of ground black pepper, plus a few gratings of nutmeg. Adjust the consistency with milk if necessary – you don’t want it too thick – and keep warm.

  3. Meanwhile, poach the eggs in lightly salted water for 3-3½ minutes, making sure the yolks remain runny. Put the mash onto 2 plates and dot over the remaining butter, leaving it to melt down the sides. Place a poached egg on top of each circle of mash, season with black pepper and scatter with the chopped chives.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,224kJ/ 775kcals

Fat

54g

Saturated Fat

31.9g

Carbohydrates

47g

Sugars

4.3g

Fibre

5.2g

Protein

23g

Salt

1.5g

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