Eggs Parmentier

1.1k - 45 минут 4 порции

Antoine Auguste Parmentier, the first man of France, who not only appreciated the potatoes on the merits, but also managed to have the potato gained recognition among the French. Very simple, delicious and hearty dish of potatoes and eggs. It can be prepared for the whole family in a common pan or serve it in portion cups.

Ingredients for Eggs Parmentier

Step by step instruction of cooking Eggs Parmentier

Шаг 1

Potatoes peel and cut into arbitrary pieces. Add water, salt and

Шаг 2

cook until light cooking.

Шаг 3

Add to the potatoes oil.

Шаг 4

Heat the cream until hot. Mix with 50 ml of potato broth. To policy and pepper. You can add potato broth, but the puree in the end should not be liquid.

Шаг 5

Pour the creamy potato soup in the future of mash and

Шаг 6

quickly beat with a mixer. Not more than 30 seconds, otherwise the mass will become sticky.

Шаг 7

Put mashed potatoes in the form, greased with butter and flatten.

Шаг 8

Teaspoon, soaked in potato broth to make small holes and

Шаг 9

gently hammer into them the eggs without damaging the yolk.

Шаг 10

In sour cream add salt, pepper and nutmeg. Mix well and

Шаг 11

to put on top of potato pulp, leaving the yolks. Distribute evenly with a fork.

Шаг 12

Sprinkle with chopped tarragon (tarragon). Put in oven preheated to 190-200 degrees, and bake the dish for 10-20 minutes (time depends on "steepness" of the egg you prefer).

Шаг 13

Bon appetit!