John Myers
Ingredients for 4 servings:
- 800 g potatoes
- 400 g carrot(s)
- 4 eggs
- 75 g bacon, diced or bacon slices
- 250 ml milk, lukewarm
- 50 g butter
- Parsley
- nutmeg
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the carrots and cut into small cubes. Simmer in hot, salted water for about 5 minutes. Dice the potatoes and boil in salted water for about 20 minutes, until softened. Drain the water, then place the pot on the turned-off stovetop. Add the butter to the potatoes in the pot and mix everything with a hand mixer on the still-warm stovetop. Add half the milk, continue stirring, and gradually stir in the rest of the milk until a soft mash forms. Stir in the parsley. Season with salt and nutmeg. Place the diced carrots in a greased baking dish. Spoon the mashed potatoes on top and make four long indentations. Crack the eggs into the indentations. Place the bacon on top. Preheat the oven to 180°C (350°F) and bake the casserole for 15-20 minutes, until the eggs are set. This is also a good option for vegetarians if you omit the bacon. You can, of course, also stir the carrots into the mashed potatoes, but this gives them a nicer color. Bratwurst also goes well with this dish.
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