John Myers
Baked Country Egg with Potato and Parsnip Puree, Pumpkin Wedges and Snow Peas
The perfect baked country egg with potato and parsnip puree, pumpkin wedges and snow peas recipe with a picture and simple step-by-step instructions.
- 5 Pc. Potatoes
- 2 Pc. Parsnip fresh
- 1 Pc. Hokkaido pumpkin
- 250 g Sugar snap
- 7 Pc. Eggs
- 100 g Lamb’S lettuce
- 50 g Butter
- 1 shot Olive oil
- 1 pinch Sugar
- 1 pinch Salt and pepper
- 1 shot Sunflower oil
- 20 g Flour
- 50 ml Milk
- 1 pinch Nutmeg
- Boil the eggs hard (approx. 7 minutes for size M). Then quench and peel. Peel the potatoes and parsnips and cook them in a saucepan with water and salt. Cut the pumpkin into wedges and bake on a baking sheet with olive oil, salt, pepper and sugar at 200 ° C. The pumpkin is ready when you can pierce it with a fork. Just before the pumpkin is done, you should spread the snow peas on the baking sheet and bake them for about 5 minutes.
- Meanwhile, the eggs are breaded. Flour, as well as 2 mixed eggs with lots of salt and pepper and breadcrumbs are distributed on three plates. Then the boiled eggs are turned in the same order and then fried in a saucepan with plenty of sunflower oil. The oil has to be really hot before the eggs are put in and then bake until the eggs are nicely browned.
- Press the cooked potatoes and parsnips through a potato press and mix with nutmeg, milk and butter.
- Arrange the salad on the plate and cover with pumpkin wedges and sugar snap peas. Spread the mashed potatoes and the baked egg on the plates and serve.
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