Potato and pea mash with poached egg and Parmesan bacon chip

Ingredients for 4 servings:

• 1 kg potatoes
• 60 g bacon, thinly sliced
• 60 g Parmesan
• 5 tbsp vinegar
• 8 eggs, super fresh
• 250 g leaf spinach, frozen
• 250 g peas, frozen
• 3 tbsp butter
• 150 ml milk
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

smart everyday dish

Thaw the spinach leaves and peas in a colander, then chop the spinach slightly. Peel, wash, and chunk the potatoes. Boil in salted water for about 20 minutes until tender. In the meantime, cut the bacon into thin strips and grate the Parmesan cheese. Mix the cheese and bacon. Line a baking sheet with baking paper and place small heaps of the bacon and cheese mixture on it (about 8 cm in diameter). Bake in the oven at 200°C (top/bottom heat) (175°C fan oven) for about 10-12 minutes. Remove from the oven and let cool. For the poached eggs, bring about 1.5 liters of water to a boil. Add the vinegar. Crack the eggs one at a time into a ladle. Use a whisk to create a whirlpool in the water and quickly drop the eggs into the water one after the other. Cook the eggs in gently simmering water until soft-boiled. I always rely on a pressure test. Drain the potatoes, let them steam off, and mash them with the butter and milk until smooth. Then fold in the peas and spinach. Season to taste with salt, pepper, and nutmeg. Divide the potatoes among the plates, place one or two cheese chips on top, and place the egg on top, cutting it open slightly to allow the yolk to run out.