Veggie Eggie

Ingredients for 2 servings:

• 2 m.-sized potatoes
• ½ ml salt, black
• 1 pinch of salt (potato salt)
• 1 pinch(s) of turmeric
• some margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan egg halves, based on black salt, with seaweed caviar and dill

Wrap the potatoes in aluminum foil and bake them at 200°C on the middle rack for about 1 hour. Remove the potatoes from the oven, remove the aluminum foil, and cut the potatoes in half. Shell the potato halves with a spoon, but don’t let the outer layer break, as you’ll soon fill it up again. Make a soft mash with the potatoes and the rest of the ingredients. You should use enough margarine to give the mash a “tender” texture, enough turmeric to give it a yellow color, and enough black salt to give it a boiled egg flavor. I recommend 0.5 ml if you’re really skeptical, 1 ml for a rather eggy feel, and 1.5 ml if you’re daring enough to try it. Carefully pour the egg mash back into the potato skins and garnish with seaweed caviar and dill, or eat them as is.