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🍽️ Soft-Boiled Eggs on Pea-Potato Mash with Basil Cream

646 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• salt pinch
• peas, frozen 300 g
• spring onions 1 bunch
• basil, fresh 60 g
• butter 90 g
• vegetable broth 400 ml
• whipping cream 200 g
• pepper, black ground pinch
• eggs 8 pcs.
• crème fraîche 50 g

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into halves or quarters, depending on their size.
3. 3. Place the potato pieces in a pot and cover them with salted water.
4. 4. Cook the potatoes for about 10 minutes.
5. 5. Add the frozen peas to the pot.
6. 6. Cook everything for another 10 to 15 minutes until the peas and potatoes are soft.
7. 7. Wash the spring onions and trim off the root ends.
8. 8. Slice the spring onions into thin rings.
9. 9. Wash the basil and shake it dry.
10. 10. Pluck the basil leaves from the stems and chop them roughly.
11. 11. Set the chopped basil leaves aside.
12. 12. Melt 40 grams of butter in a pot over medium heat.
13. 13. Add half of the basil leaves and the spring onion rings to the butter.
14. 14. Sauté the vegetables for about 2 minutes.
15. 15. Deglaze the pan with broth and cream.
16. 16. Bring the sauce to a boil.
17. 17. Let the sauce simmer for approx. 5 minutes.
18. 18. Puree the sauce until smooth.
19. 19. Season the sauce with salt and pepper.
20. 20. Bring water to a boil in a separate pot.
21. 21. Cook the eggs for about 7 minutes until they are soft-boiled.
22. 22. Drain the water and peel the eggs.
23. 23. Add the peeled eggs and the remaining chopped basil to the basil sauce.
24. 24. Drain the potatoes and peas.
25. 25. Mash the potatoes and peas in the pot roughly into a mash.
26. 26. Stir the remaining butter and crème fraîche into the potato-pea mash.
27. 27. Finally, season the mash with salt and pepper to taste.
28. 28. Plate the potato-pea mash and top with the eggs and basil sauce.

Nutrition per serving

• kcal: 646
• Protein: 26 g · Fett/Fat: 42 g · Carbs: 32 g