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Jacket potatoes with herb curd and poached eggs

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Ingredients for 2 servings:

  • 500 g potato(s), waxy
  • ½ bunch chives
  • 1 point herbs (eight herbs), frozen
  • 200 g quark
  • Salt and pepper from the mill
  • 1 tbsp vinegar
  • 2 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 28 minutes; Total time approx. 38 minutes

Boil whole potatoes for about 20 minutes, then test for tenderness. Finely chop the chives. Combine the quark, herbs, and chives, and season with salt and pepper. Bring the vinegar to a boil in about 1 liter of water. Carefully crack the eggs and slowly add them to the simmering water. Poach over low heat for about 3 minutes. Remove with a slotted spoon, drain, and serve with the boiled potatoes and herb quark.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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