John Myers
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Poached Mustard Eggs on Bed of Spinach, Accompanied By Fluffy Mashed Potatoes
The perfect poached mustard eggs on bed of spinach, accompanied by fluffy mashed potatoes recipe with a picture and simple step-by-step instructions.
For the mashed potatoes:
- 5 large Potatoes
- 50 ml Milk
- 20 ml Cream
- 1 pinch Nutmeg
- Salt
- Pepper
- Water
For the poached eggs:
- 10 piece Eggs
- 8 cl Vinegar
- Water
For the mustard sauce:
- 1 piece Onion
- 3 tbsp Flour
- Mustard medium hot
- Mustard sweet
- Milk
- Salt
- Pepper
- White wine
For the spinach bed:
- 1 kg Fresh spinach leaves
- 3 piece Shallots
- Salt
- Pepper
For the decoration:
- Cress (garden cress)
- Peel the potatoes and cut them into cubes, then place them in a saucepan with boiling salted water for 20-25 minutes. Then drain and crush the butter with the milk. Season with salt, pepper and fresh nutmeg.
- Bring a saucepan of water to bubbling (not boiling) and add the vinegar. Beat the egg in a small bowl. Make a strudel with a whisk and slowly accompany the egg into it. Now poach the egg for about 4 minutes.
- Sauté shallots and add the spinach leaves. Steam everything over a gentle heat. Season with salt & pepper and serve as a bed of spinach on top of the mashed potatoes.
- For the roux, fry the butter with the onions, then add the flour until it is a little golden brown and deglaze with white wine. Then add the 2 types of mustard and dilute with milk. Use salt & pepper to taste.
- Place the poached egg and mustard sauce on the mashed potatoes and the bed of spinach and decorate with a little cress.
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