Lost Eggs with Basil Sauce

Ingredients

• 2 bunches basil
• 1 small onion
• 1 clove garlic
• 1 tbsp butter
• 0.5 tsp flour
• 250 ml vegetable broth
• 50 g Heavy cream
• Salt
• Pepper
• nutmeg
• 1 tsp lemon juice
• 600 g starchy potatoes
• 120 ml milk
• 40 g Butter
• 4 fresh eggs
• 1 tbsp White Wine Vinegar
• basil (for garnish)

Instructions

1. 1.

   Wash, dry, and roughly chop the basil. Peel and dice the onion and garlic, then sauté in butter until translucent without browning. Sprinkle flour over the mixture, pour in broth and cream, season with salt, pepper, and nutmeg, and simmer for 5 minutes while stirring occasionally. Remove from heat and let it cool slightly before adding the remaining basil and puréeing the sauce. Finish with lemon juice. For the potato mash, peel and cut the potatoes into chunks, boil until tender in lightly salted water. Drain, add milk and butter, then mash until smooth, adding hot water if needed. Season with salt and nutmeg to taste.

2. 2.

   Bring a pot of water to a gentle simmer, add vinegar, then turn off the heat so the water is no longer boiling. Carefully crack each egg into the water one at a time, allowing them to slide in gently. Cover and cook for about 3 minutes depending on egg size, then remove with a slotted spoon and let drain briefly. To serve, place a scoop of potato mash on a preheated plate, drizzle sauce around it, and top with a poached egg. Sprinkle with pepper and garnish with basil leaves.