Poached eggs on potato nest


Poached eggs on potato nest

Ingredients: 4 potatoes, 4 eggs from free-range hens, 200g spinach, 100g parsley, 4 fontina slices, 3 tablespoons vinegar,
2 tablespoons cooking cream, 20g butter, salt, pepper

Wash the potatoes.
Wrap them separately in aluminum foil and steam them for 25 minutes.
Wash and clean the spinach.
Simmer them in a pan with parsley and 20g of butter until the liquid is completely absorbed.
Season with salt and pepper.
In a saucepan, boil abundant water with salt and vinegar.
Turn the heat down to low, break one egg at a time into a saucer and pour it gently into the water.
Leave the eggs in the boiling water for about three minutes for the egg white to congeal at the right point and completely enclose the yolk.
Drain the eggs with a slotted spoon and place them gradually on a dry napkin.
With a very sharp knife, remove any smudges from the egg whites.
Heat the oven to 350 degrees Fahrenheit.
Remove the aluminum from the potatoes, remove the “hat” and empty them in half.
Put the potato pulp in a cup with the cooking cream and mix everything together.
Season with salt and pepper.
Put some of the mixture into each potato, then arrange the potatoes on an oven dish, cover them with the spinach and cook for 10 minutes.
Put a poached egg on each potato, cover with a slice of cheese.
Cook for 10-20 minutes and when the cheese is well melted add pepper and serve.

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