Baked eggs in vegetable puree

Ingredients for 4 servings:

• 400 g carrot(s)
• Salt
• 1 bunch parsley, flat
• 1 kg potatoes
• 250 ml milk
• 4 tbsp butter
• 4 eggs
• 3 slices of bacon (breakfast bacon)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash, peel, and dice the carrots. Blanch in salted water for about 5 minutes, drain, and set aside to dry. Roughly chop the parsley. Peel and dice the potatoes. Cook in salted water for about 15 minutes, drain, and set aside to evaporate. Preheat oven to 180 degrees Celsius. Heat the milk. Press the potatoes through a potato ricer and stir in the hot milk. Mash to a creamy puree. Season with salt. Fold in 2 tablespoons of butter, the carrots, and the parsley. Pour the puree into a greased baking dish and make 4 wells. Drop in the beaten eggs. Cut the bacon into strips and spread over the surface. Place 2 tablespoons of butter on top. Bake for about 15 minutes, until the eggs are set. For a more savory flavor, stir in 50g of grated cheese. If you like, you can also add frozen peas.