Scrambled eggs with mashed potatoes
4 servings
30 minutes
Eggs with mashed potatoes is a cozy and hearty dish of European cuisine that combines the tenderness of fluffy mashed potatoes and the richness of baked eggs. Potatoes boiled until soft turn into a velvety base with the addition of butter and hot milk. A baked crust of cheese or breadcrumbs gives the dish an appetizing golden hue and a light crispy texture. Eggs baked in the indentations of the mash remain tender, soft, and slightly baked on top, creating a harmony of flavors and textures. This dish is perfect for breakfast or a hearty dinner, and its versatility allows it to be complemented with herbs or favorite spices. The simplicity of preparation and homey taste make eggs with mashed potatoes a favorite choice for family meals.
1
Boil the peeled potatoes in salted water, drain in a colander, mash through a sieve, add a little oil, salt, and mix while gradually adding hot milk.
- Potato: 500 g
- Butter: 1 tablespoon
- Salt: to taste
- Milk: 0.5 glass
2
Spread the puree (of medium thickness) on a greased pan, level it, sprinkle with grated cheese or crushed breadcrumbs, drizzle with oil, and bake in the oven until a golden crust forms.
- Butter: 1 tablespoon
- Cheese: 50 g
3
Then, make indentations on the surface of the baked potatoes with a spoon according to the number of eggs taken and crack a whole raw egg into each indentation, then place the pan back in the hot oven for 2-3 minutes. Serve the eggs in the pan at the table.
- Chicken egg: 6 pieces