Kale and Potato Mash with Poached Egg

Ingredients

• 600 g waxy potatoes
• Salt
• 4 Spring Onions
• 400 g kale
• 30 g Butter
• 100 ml warm milk (3.5% fat)
• nutmeg
• Pepper
• 3 tbsp white wine vinegar
• 4 eggs

Instructions

1. 1.

   Peel the potatoes and boil them in salted water for about 30 minutes.

2. 2.

   Meanwhile wash, trim and slice the spring onions into rings. Wash, trim and cut the kale into strips. Boil the kale in salted water for about 10 minutes, then remove with a slotted spoon and drain.

3. 3.

   Drain the potatoes, mash them with a fork or potato masher and let them steam off briefly. Melt half of the butter in a large pot and sauté the spring onions and kale over medium heat for about 3 minutes. Mix this with the remaining butter and the mashed potatoes, adding milk until the mixture is creamy. Season with freshly grated nutmeg, salt and pepper, then keep warm.

4. 4.

   Bring about 1 liter of water with vinegar to a boil in a large pot and reduce the heat. Crack each egg into a cup one at a time and gently slide it into the vinegar water. Poach the eggs for 4–5 minutes in barely simmering water. Divide the potato mash onto four plates, place an egg on top of each, and season with pepper.