Potato and pea mash with ham and eggs

Ingredients for 4 servings:

• 700 g floury potatoes, e.g. Gala
• 280 g peas from the can, with their liquid
• 2 tsp salt
• 150 g ham, cooked
• 100 ml milk
• 40 g butter
• 4 m.-sized eggs
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 50 g Gouda, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

on Good Friday or Easter

Peel the potatoes and cut into small cubes. Boil the potatoes with the peas, the liquid from the can, and enough water to completely cover the potatoes in a saucepan with 2 teaspoons of salt for about 30 minutes. In the meantime, cut the ham into strips, then into cubes. Press or mash the peas and potatoes through a potato ricer. Add the butter and milk and beat everything with a hand mixer until creamy. Stir in the ham cubes. Grease a baking dish with butter. Pour in the mixture and level off. Using a moist tablespoon, make 4 indentations in the mixture. Crack an egg into each indentation. Sprinkle the grated cheese around the eggs. Bake in the oven at 180°C (top/bottom heat) for 20-25 minutes on the middle rack.