Potato and Pea Puree with Ham and Eggs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g potatoes, floury boilin, e.., Gala
- 280 g canned peas, with their liquid
- 2 teaspoons salt
- 150 g ham, cooked
- 100 ml milk
- 40 g butter
- 4 medium egg (s)
- 1 pinch (s) pepper
- 1 pinch (s) nutmeg
- 50 g Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into small cubes. Boil the potatoes with the peas and the liquid from the tin and enough water to cover the potatoes completely in a saucepan with 2 teaspoons of salt for about 30 minutes.
- In the meantime, first cut the ham into strips, then into cubes.
- Press or mash peas and potatoes through a potato press. Add butter and milk and beat everything with the hand mixer to a creamy mass. Stir in the ham cubes.
- Grease a baking dish with butter. Pour in the mass and smooth it out. Make 4 hollows in the mixture with a damp tablespoon. Beat an egg in each well. Scatter the grated cheese around the eggs.
- Bake in the oven at 180 ° C top / bottom heat for 20-25 minutes on the middle rack.
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