Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 300 g jacket potato (s)
- 6 egg (s)
- 30 g butter
- 20 g flour
- 150 g milk
- 150 g cream
- 30 g capers
- salt
- sugar
- vinegar
- chives, or parsley
Print Recipe
Pin Recipe Instructions
- Boil the jacket potatoes the day before, peel them and cut them into cubes.
- Boil the eggs hard, let them cool down a little and peel them.
- Then sweat the flour in 20 grams of butter until light yellow and cook with milk and cream to a bechamel sauce. Season the sauce with salt, sugar, vinegar and possibly a little vegetable stock powder and caper stock, sweet and sour. Add the capers. Cut the eggs into eighths, fold them carefully into the sauce and heat.
- Heat the diced potatoes with the remaining butter in a pan, but do not fry. Mix in a little chives or parsley.
- Form a ring from the diced potatoes on the plate and pour in the egg ragout.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below