Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.