John Myers
Ingredients for 4 servings:
- 800 g floury potatoes
- 1 onion(s)
- 90 g butter
- 30 g flour
- 250 ml vegetable stock
- 450 ml milk
- 50 g capers
- salt and pepper
- possibly sugar
- 8 m.-sized eggs
- Nutmeg, freshly grated, about 1 to 2 pinches (optional)
- 5 stalks of parsley, flat
- 5 stalks of chives
- 1 tsp breadcrumbs
- some cress for garnishing
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Peel and wash the potatoes, cut them into cubes, cover, and cook in boiling, lightly salted water for about 15 to 20 minutes. Peel and dice the onion. Melt 30g of butter in a saucepan and sauté the diced onion until translucent. Dust with flour and sauté briefly. Stir in the vegetable stock and 250ml of milk and bring to a boil while stirring. Simmer over low heat for about 5 minutes while stirring. Then add the drained capers and season the sauce with salt, pepper, and a pinch of sugar, if desired. Boil the eggs for about 7 minutes until soft-boiled. Heat 200ml of milk and 30g of butter in a saucepan, season with salt and a pinch of nutmeg. Drain the diced potatoes, add them to the milk, and mash with a potato masher. Season the mashed potatoes with salt, pepper, and optionally a pinch of nutmeg. Drain the eggs, rinse them in cold water, peel them, and quarter them. Rinse the parsley and chives and shake them dry. Finely chop the parsley leaves and finely chop the chives. Stir both into the sauce and season to taste. In a small saucepan, whisk the remaining butter and breadcrumbs until lightly foamy. Arrange the mashed potatoes, egg quarters, and sauce on plates. Drizzle the foamed butter over the mashed potatoes and sprinkle some cress over them. Pickled beetroot goes well with the sauce. Tip: Sometimes, when I have some leftover asparagus, I add it to the sauce, cut into pieces. Instead of mashed potatoes, you can also serve boiled potatoes or rice. You can also use edible flowers instead of cress.
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