Description
Antoine Auguste Parmentier, the first man of France, who not only appreciated the potatoes on the merits, but also managed to have the potato gained recognition among the French. Very simple, delicious and hearty dish of potatoes and eggs. It can be prepared for the whole family in a common pan or serve it in portion cups.
Ingredients
-
Potatoes
1 kg
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Chicken egg
4 piece
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Butter
1 tsp
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Salt
-
Allspice
-
Nutmeg
0.5 tsp
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Water
-
Cream
100 ml
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Sour cream
4 Tbsp
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Tarragon
2 pinch
Cooking
Potatoes peel and cut into arbitrary pieces. Add water, salt and
cook until light cooking.
As cooked potatoes is to drain the water. But don't pour it! She we need.
Add to the potatoes oil.
Heat the cream until hot. Mix with 50 ml of potato broth. To policy and pepper. You can add potato broth, but the puree in the end should not be liquid.
Pour the creamy potato soup in the future of mash and
quickly beat with a mixer. Not more than 30 seconds, otherwise the mass will become sticky.
Put mashed potatoes in the form, greased with butter and flatten.
Teaspoon, soaked in potato broth to make small holes and
gently hammer into them the eggs without damaging the yolk.
In sour cream add salt, pepper and nutmeg. Mix well and
to put on top of potato pulp, leaving the yolks. Distribute evenly with a fork.
Sprinkle with chopped tarragon (tarragon). Put in oven preheated to 190-200 degrees, and bake the dish for 10-20 minutes (time depends on "steepness" of the egg you prefer).
Bon appetit!
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