We like this recipe for puree with poached eggs and spinach so much that we bitterly discuss its paternity (or maternity) with Angelica.
Since I’m writing the recipe, I can say with certainty that the authorship is mine, even if Angelica must have objectively given me some good advice.
Ingredients (2 people)
For the mashed potatoes:
- 400 g of potatoes (better if yellow);
- 250 ml of milk;
- 250 ml of water;
- 20 grams parmesan (a couple of heaped spoons);
- 10 grams of butter (as per photo);
- Pepper;
- Nutmeg;
- Salt;
For the spinach:
- 500 grams of fresh spinach (or baby spinach) to cook in a pan;
- Pepper;
- salt;
- garlic;
- chili;
- Extra virgin olive oil;
For the poached eggs:
- 2 eggs;
- A drop of vinegar;
- Salt;
This mashed potatoes recipe is very quick. Instead of boiling the potatoes in water, we prefer to peel them, cut them into pieces and put them in a saucepan with the water and milk (which will cover them completely).
Boil them over a very low heat (without a lid!) until the potatoes soften enough to be mashed with a fork. While they are cooking, if necessary, use a slotted spoon to remove the fatty part of the milk that will emerge during boiling. Mash the potatoes well and stir the mashed potatoes quickly with a fork (so as to capture air and inflate it). Turn off the heat, add the parmesan and butter, stirring everything while stirring vigorously.
Add a pinch of nutmeg and pepper. Salt it. In 30 minutes you should be able to do it.
While you are cooking the potatoes, start with the spinach: take a large pan (spinach shrinks a lot), sauté it with a clove of garlic, a chilli pepper and some pepper. Throw in the spinach which will have to cook over medium heat until it is all wilted.
Don’t overcook them! It takes just 4-5 minutes! They must have a light green color! Salt them.
For the poached eggs: Boil some water in a saucepan, salt it lightly and add a drop of vinegar (about a teaspoon). Turn off the stove (the water must not boil). Throw in the shelled egg (the less practical will shell it in a glass and then slide it into the saucepan). After about 3 minutes, recover the egg with a slotted spoon or similar. Salt it lightly.
The final plating gave rise to a real debate in the house. I opted for the following:
– Mashed potatoes
– Spinach (sprinkled with parmesan)
– Poached Egg
– With addition of white truffle recently purchased in Aqualagna
Angelica preferred:
– Spinach
– Mashed potatoes
– Egg Poché
– No truffles
