Serves 1
Directions
- 1Cook the potatoes in boiling salted water for about 20 minutes and mash them with a fork.
- 2Add black pepper and salt.
- 3Add soft butter and mix well.
- 4Add fresh milk and mix.
- 5Incorporate chopped parsley and grated cheese.
- 6Butter a dish.
- 7Pour the purée in the dish and spread evenly.
- 8Create two wells and place butter.
- 9Break an egg into each well.
- 10Add pepper on top of the eggs.
- 11Cover everything with fresh creme.
- 12Bake at 180° for 20 to 25 minutes.
- 13When ready, add thyme and parsley for decoration.
Ingredients
- 200 grammes potatoes
- 10 cl fresh milk
- 20 cl crème fleurette liquide semi-épaisse
- 30 grammes beurre doux
- 50 grammes emmental
- 1 C à S persil haché
- sel
- poivre du moulin
- butter
- 2 eggs
- thyme branch
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