Oven Potato with Lost Egg

Ingredients

• 800 g large potatoes (4 large potatoes)
• 1 small bowl garden cress
• salted butter
• Salt
• pepper (ground)
• 4 eggs
• 500 ml salty water
• 1 tbsp vinegar

Instructions

1. 1.

   Wash the potatoes thoroughly, pat dry, place them on a baking tray and bake in a preheated oven at 180°C for about 40 minutes.

2. 2.

   Bring the salted water to a gentle simmer, add the vinegar. In four small cups pour one egg each. Carefully slide the eggs into the water that is no longer boiling, using a spoon to keep their shape. Poach for 4 minutes.

3. 3.

   Remove the eggs with a slotted spoon, let them drain briefly on paper towel and set aside. Wrap the cooked potatoes, gently tear open, place 1–2 teaspoons of butter and a poached egg on top. Season with salt and pepper, sprinkle garden cress, and serve immediately.