Baked eggs with vegetable puree
Ingredients for Baked eggs with vegetable puree
| Amount | Ingredient |
|---|---|
| 400 grams | Carrots |
| Pepper | |
| 1 bunch | Parsley, smooth |
| 1 kg | Potatoes |
| 250 ml | Milk |
| 4 tbsp | Butter |
| 4 pcs | Eggs |
| 4 Schb | Bacon |
Baked eggs with vegetable puree Directions
1st Wash the carrots, peel, chop and clean. Drain the blanched in salted water for about 5 minutes, and drain. Rinse the parsley, shake dry and chop coarsely.
2nd Peel potatoes, wash and cut into cubes. Cook in salted water for about 15 minutes. Evaporate drip, drain and leave. Preheat the oven to 180 degrees.
3rd Heat the milk in a saucepan. Press the potatoes through a press and stir the hot milk. Processed into a creamy puree. Season with salt. Fold in 2 tablespoons butter in small pieces and carrots and parsley.
4th The puree into a greased casserole dish and press into 4 bowls. The whipped egg can slip into. Cut the bacon into strips and spread on the surface. 2 tablespoons butter in small pieces sit on it. Approx. Bake 15 minutes until the eggs are hammered.
