Baked Eggs in Vegetable Puree
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g carrot (s)
- salt
- 1 bunch parsley, smooth
- 1 kg potato (s)
- 250 ml milk
- 4 tablespoon butter
- 4 egg (s)
- 3 slices bacon (breakfast bacon)
Print Recipe
Pin Recipe Instructions
- Wash, peel and dice the carrots. Blanch in salted water for approx. 5 minutes, drain and drain. Roughly chop the parsley. Peel and dice the potatoes. Cook in salted water for about 15 minutes, drain, drain and allow to evaporate.
- Pre heat the oven to 180 degrees celcius. Heat milk. Press the potatoes through the potato press and stir in the hot milk. Process into a creamy puree. Season to taste with salt. Fold in 2 tablespoon. Butter, carrots and parsley. Pour the puree into a greased casserole dish and make 4 hollows. Let the beaten eggs slide in. Cut the bacon into strips and spread on the surface. Put 2 tablespoons of butter on top. Bake for about 15 minutes until the eggs are set.
- The puree becomes a little more piquant if you fold in 50 g of grated cheese. If you like, you can also add frozen peas.
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