Poached eggs with paprika mash and young garlic
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free and 6 more Indicative dietary requirements
View full classification 21 tags
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Potato 4 medium, peeled 800 g
- Green garlic 16 small, trimmed 200 g
- Milk 100 g
- Bread 4 slices 100 g
- Sweet paprika 4 g
- Extra virgin olive oil 20 g garlic and 10 g bread 30 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Cut the potatoes into 3 cm pieces and boil in water for 18–22 minutes until easily pierced. Drain and mash with the hot milk and salt. Keep the mash covered and warm.
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Cut the young garlic into pieces and cook in 20 g oil for 6–8 minutes until tender. Remove from the heat, add the paprika and stir for 10 seconds without letting it burn. Stir the garlic and all its oil into the mash.
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Dice the bread, toss with the remaining 10 g oil and toast in a frying pan for 5–6 minutes, stirring. Poach the eight eggs in very gently simmering water, in batches of two or three, for 3–4 minutes for firm whites and soft yolks, or longer for set yolks. Drain.
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Divide the mash between four plates, add two eggs per portion and finish with the bread cubes and parsley.
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