Easy

Poached eggs with paprika mash and young garlic

Name: Poached eggs with paprika mash and young garlic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Egg (8 medium, shelled); 800 g Potato (4 medium, peeled); 200 g Green garlic (16 small, trimmed); 100 g Milk; 100 g Bread (4 slices); 4 g Sweet paprika; 30 g Extra virgin olive oil (20 g garlic and 10 g bread); 4 g Parsley (chopped); 1 g Salt (or to taste)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

Rating Not yet rated

Milk-enriched paprika mash with young garlic, crisp bread and two eggs per person.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

1.853 kcalwhole recipe

463 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 21 tags

Diet

Vegetarian

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 8 medium eggs 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 Approx. 2 level tsp 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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Let’s get cooking

Method

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.
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.
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.
Divide the mash between four plates, add two eggs per portion and finish with the bread cubes and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.