John Myers
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Poached Eggs with Herbs, Yellow Mashed Potatoes and Sauce
The perfect poached eggs with herbs, yellow mashed potatoes and sauce recipe with a picture and simple step-by-step instructions.
Poached Eggs:
- 4 Eggs
- 4 tbsp Wine Vinegar
- 2 Stalk Parsley
- 2 Stalk Coriander
Yellow mashed potatoes:
- 500 g Potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 2 tbsp Cooking cream
- 2 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 1 big pinch Nutmeg
Sauce:
- 1 packet Delicacy sauce for frying
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
Poached eggs with herbs:
- Carefully break the eggs into 4 small bowls. Pour water into a medium-sized saucepan (approx. 8-10 cm high), add wine-brandy-vinegar (4 tbsp), bring everything to a boil and let the eggs slide carefully into the boiling water one after the other. As soon as everything starts to bubble, carefully remove the eggs with a ladle. Wash the herbs (parsley and coriander), shake dry, pluck the leaves from the stems and cut finely. Carefully turn the poached eggs in the cut herbs.
Yellow mashed potatoes:
- Peel, wash and dice the potatoes, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain. Add butter (2 tbsp), cooking cream (2 tbsp), coarse sea salt from the mill (3 big pinches) and nutmeg (1 big pinch) and work through / mash thoroughly with the potato masher.
Sauce:
- Stir the pack of gravy into 125 ml of water, bring to the boil briefly, refine with cooking cream (1 tbsp) and season with coarse sea salt from the mill (2 big pinches). Then let everything reduce for a few more minutes.
Serve:
- Divide the yellow mashed potatoes on 2 plates, place the poached eggs with herbs on them, drizzle the gravy around them and serve.
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