Cheesy mash with poached eggs

Name: Cheesy mash with poached eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 500 g Maris Piper potatoes; 50 g unsalted butter, cut into cubes; 75 g Gruyère or Cheddar, grated; 2 clove/s garlic, crushed; 3 tbsp crème fraîche; 3 tbsp milk, plus extra if needed; ¼ tsp fine salt; Few gratings of fresh whole nutmeg; 2 eggs; 20 g pack chives, finely chopped

Nora Ephron once wrote, ‘Nothing like mashed potatoes when you’re feeling blue’. Add an egg and you have a comfort-food combination that is perfect any time you might feel you need it. Lucas Hollweg's quick and easy recipe is perfect for autumn days.

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Gluten free

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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500g Maris Piper potatoes
50g unsalted butter, cut into cubes
75g Gruyère or Cheddar, grated
2 clove/s garlic, crushed
3 tbsp crème fraîche
3 tbsp milk, plus extra if needed
¼ tsp fine salt
Few gratings of fresh whole nutmeg
2 eggs
¼ x 20g pack chives, finely chopped

Peel the potatoes, cut into evenly sized chunks and put in a large pan of salted cold water. Bring to the boil, then reduce the heat and simmer until they are soft to the centre (10-15 minutes). Drain well, then return to the pan to steam dry for a minute.
Add most of the butter to the pan, keeping back a few cubes, and mash the potatoes until smooth. Stir in the cheese until melted, then add the garlic, crème fraîche and milk. Season with the salt and a generous quantity of ground black pepper, plus a few gratings of nutmeg. Adjust the consistency with milk if necessary – you don’t want it too thick – and keep warm.
Meanwhile, poach the eggs in lightly salted water for 3-3½ minutes, making sure the yolks remain runny. Put the mash onto 2 plates and dot over the remaining butter, leaving it to melt down the sides. Place a poached egg on top of each circle of mash, season with black pepper and scatter with the chopped chives.

Typical values per serving when made using specific products in recipe