Parmentier Eggs
by Editorial Staff
A very simple, tasty and original dish of potatoes and eggs. It can be prepared for the whole family in a shared skillet, or served in portioned tins. But this simple dish has its own history …
Cook: 1 hour
Servings: 2
Ingredients
- Chicken eggs – 2 pcs.
- Potatoes – 600 g
- Milk to taste (50-100 ml)
- Butter – 60 g
- Sour cream – 4 tbsp
- Salt to taste
- Ground black pepper – to taste
- Dill greens (optional) – to taste
Directions
- From potatoes, milk and butter, make ordinary puree, but not liquid (peel, chop, boil potatoes for 20-25 minutes, drain the water, knead the potatoes well by adding hot milk and butter). By the way, I took advantage of the mashed potatoes left over from dinner.
Put mashed potatoes in tins – so that there is a depression in the middle. - Carefully break the egg into this groove without damaging the yolk.
- Top with sour cream. Season with salt and pepper.
Put in the oven, preheated to 200 degrees, and bake a dish of eggs and potatoes for 15-25 minutes – the time depends on what “steepness” of the egg you prefer. The most delicious Parmentier eggs are when the white has already set, and the yolk is just beginning to harden. - Sprinkle the finished dish with finely chopped dill.
It is recommended to serve tomato juice and salad with Parmentier eggs. This egg and potato dish can be a good side dish with meat dishes.
Enjoy your meal!
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