Eggs in potatoes

Ingredients for 4 servings:

• 4 large potatoes
• 1 tsp caraway seeds
• 40 g butter
• 1 tsp parsley, chopped
• 1 tsp chervil, chopped
• 1 tsp chives, cut into rolls
• Salt
• 30 g cheese (Emmental)
• 4 eggs
• Chervil leaves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

sophisticated and vegetarian

Rinse the potatoes under running water and cook with caraway seeds for 30 minutes. Drain well and let cool slightly. Cut off a little of the bottom so the potatoes can stand upright. Cut a lid off the top. Hollow out the potato mixture as much as possible and mix half of it with 20g butter and the herbs. Season with salt and pepper. Mix the other half with the remaining butter and the cheese. Crack the eggs and add them to the potatoes. Cover with the cheese and potato mixture. Place the potatoes in an ovenproof dish. Place in a preheated oven at 220°C (top/bottom heat) (gas mark 4). After 15 minutes, the eggs will be set but not yet completely firm. Serve in the dish, garnished with chervil leaves.