Soft-boiled eggs in potato, courgette and carrot nests
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
Gluten-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 4 medium, shelled weight for calculation 200 g
- Potato 2 large, peeled 500 g
- Courgette 300 g
- Carrot 2, peeled 200 g
- Butter 30 g
- Extra virgin olive oil 20 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 1 g
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Method
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Cut the potatoes into chunks and boil in water for 18–22 minutes until tender. Drain and mash with the butter, salt and pepper.
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Cut the courgette into thin sticks and the carrots into thin strips. Cook both vegetables in the oil for 8–10 minutes until tender with no liquid remaining in the pan. Mix with the mash.
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Carefully lower the four eggs in their shells into gently boiling water and cook for 6–7 minutes for soft yolks. Cool immediately in cold water and peel carefully. For firm yolks, cook for 10–11 minutes.
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Divide the vegetable mash into four mounds, make a hollow in each and place one egg in each nest. Sprinkle with the parsley and serve.
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