POTATOES PUREE WITH POACHED EGGS AND SPINACH

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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

But would you trust someone who, being able to use it, doesn’t season her egg with white truffle?????

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