Potato Tartlets with Poached Egg
Kartoffeltörtchen mit pochiertem Ei ist ein Rezept mit frischen Zutaten aus der Kategorie Vorspeise. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!
Ingredients
- 400 g starchy potatoes
- Salt
- 150 g chorizo
- 0.5 stalk leeks
- bundle parsley (approx 15 g)
- 200 ml lukewarm milk
- 30 g Butter
- Pepper (freshly ground)
- nutmeg
- 4 fresh eggs
- 1 tbsp White Wine Vinegar
Instructions
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1.
Peel, wash and boil the potatoes in salted water for 25-30 minutes. Dice the Chorizo and crisp it in a dry pan until golden; set aside to drain on paper towels. Trim the leeks, halve them, rinse under running water, and slice into thin rings. Wash the parsley, shake off excess water, pluck the leaves, and finely chop. Drain the cooked potatoes, mash with a potato masher, then stir in the milk and butter. Fold in the Chorizo and leeks, seasoning with salt, pepper and nutmeg.
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2.
Bring some water to a boil for poaching the eggs. Add the vinegar, turn off the heat so the water is no longer boiling. Gently crack each egg into a small bowl, then slide it one at a time into the still-warm water. Cover and let cook for about 3 minutes, depending on size; remove with a slotted spoon and drain briefly.
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3.
Use a large round cutter (7 cm diameter) to shape the potato mixture onto plates. Place one poached egg atop each tartlet and sprinkle with parsley before serving.
