Soft Eggs with Mashed Potatoes and Herb Sauce

Ingredients

• 800 g waxy potatoes
• 200 ml milk
• 3 tbsp butter
• Salt
• Nutmeg (freshly grated)
• 2 shallots
• 1 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 300 ml milk
• 1 handful fresh herbs (e.g., parsley, cress, dill, chervil, chives)
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 1 tsp sharp mustard
• 3 tbsp heavy cream
• 8 eggs
• fresh herbs (for garnish)

Instructions

1. 1.

   Peel the potatoes and cut them into small cubes. Boil in salted water for about 20 minutes until tender.

2. 2.

   For the sauce, peel and finely chop the shallots. Heat butter in a pan and sauté the shallots until translucent. Sprinkle flour over and whisk in. Deglaze with wine while stirring. Reduce slightly, then add milk, stir, and simmer on low heat for about 10 minutes until thickened. Wash, dry, strip, and finely chop the herbs. Add the chopped herbs, salt, pepper, nutmeg, mustard, and cream to the sauce.

3. 3.

   Place the eggs in boiling salted water and cook for about 6 minutes until soft-boiled. Drain the potatoes and mash them with a potato masher. Mix in hot milk and butter, seasoning with salt and nutmeg. Cool the eggs, peel, and cut them lengthwise into halves.

4. 4.

   Spread the sauce onto four plates and place the egg halves on top. Arrange the mashed potatoes beside them and garnish with fresh herbs before serving.