Oeufs Parmentier à la crème

Serves 1
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Directions

  1. 1Cook the potatoes in boiling salted water for about 20 minutes and mash them with a fork.
  2. 2Cook the potatoes in boiling salted water for about 20 minutes and mash them with a fork.
  3. 3Cook the potatoes in boiling salted water for about 20 minutes and mash them with a fork.
  4. 4Add black pepper and salt.
  5. 5Add black pepper and salt.
  6. 6Add black pepper and salt.
  7. 7Add soft butter and mix well.
  8. 8Add soft butter and mix well.
  9. 9Add soft butter and mix well.
  10. 10Add fresh milk and mix.
  11. 11Add fresh milk and mix.
  12. 12Add fresh milk and mix.
  13. 13Incorporate chopped parsley and grated cheese.
  14. 14Incorporate chopped parsley and grated cheese.
  15. 15Incorporate chopped parsley and grated cheese.
  16. 16Butter a dish.
  17. 17Butter a dish.
  18. 18Butter a dish.
  19. 19Pour the purée in the dish and spread evenly.
  20. 20Pour the purée in the dish and spread evenly.
  21. 21Pour the purée in the dish and spread evenly.
  22. 22Create two wells and place butter.
  23. 23Create two wells and place butter.
  24. 24Create two wells and place butter.
  25. 25Break an egg into each well.
  26. 26Break an egg into each well.
  27. 27Break an egg into each well.
  28. 28Add pepper on top of the eggs.
  29. 29Add pepper on top of the eggs.
  30. 30Add pepper on top of the eggs.
  31. 31Cover everything with fresh creme.
  32. 32Cover everything with fresh creme.
  33. 33Cover everything with fresh creme.
  34. 34Bake at 180° for 20 to 25 minutes.
  35. 35Bake at 180° for 20 to 25 minutes.
  36. 36Bake at 180° for 20 to 25 minutes.
  37. 37When ready, add thyme and parsley for decoration.
  38. 38When ready, add thyme and parsley for decoration.
  39. 39When ready, add thyme and parsley for decoration.

Ingredients

  • 200 grammes potatoes
  • 200 grammes potatoes
  • 200 grammes potatoes
  • 10 cl fresh milk
  • 10 cl fresh milk
  • 10 cl fresh milk
  • 20 cl crème fleurette liquide semi-épaisse
  • 20 cl crème fleurette liquide semi-épaisse
  • 20 cl crème fleurette liquide semi-épaisse
  • 30 grammes beurre doux
  • 30 grammes beurre doux
  • 30 grammes beurre doux
  • 50 grammes emmental
  • 50 grammes emmental
  • 50 grammes emmental
  • 1 C à S persil haché
  • 1 C à S persil haché
  • 1 C à S persil haché
  • sel
  • sel
  • sel
  • poivre du moulin
  • poivre du moulin
  • poivre du moulin
  • butter
  • butter
  • butter
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • thyme branch
  • thyme branch
  • thyme branch