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POACHED EGGS ON MASHED POTATOES

If the weather is clement, many will inaugurate the season of outdoor dining with their very own Easter lunch. A sprinkling of tables and chairs, a quick test of the electrical retractable roof and a search for dishes and cutlery that aren’t too formal.

On the table along with the traditional crepes, lamb, fried artichokes and homemade savoury Easter pizza is an entrée able to whet the appetite for rich tastes and calories :). I am always undecided until the last minute about my Easter menu because I find boiled eggs terribly retro. And indeed, this year, they’ve been replaced by a pale poached egg with a soft dark yolk…

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Poached eggs on mashed potatoes
Ingredients for 4 people
550g of potatoes
1 glass of milk
25g of butter
nutmeg
230g of asparagus
4 eggs
1 tablespoon of white wine vinegar
90g Alto Adige PGI Speck
La Maliosa extra virgin olive oil
salt

Method
Clean the asparagus and separate the tips from the stems. Bring a pot of water to the boil. Add a pinch of salt and cook the asparagus stems in the boiling water, but not the tips (you steam them). Drain the asparagus stems, cool and drizzle with extra virgin olive oil.
Wash the potatoes and place in a pot with enough water to cover. Bring to the boil and cook until the potatoes are soft and can be pierced with a fork. Drain, peel and mash. Season with salt and nutmeg and transfer to a saucepan. Heat on low heat. Add the butter in small pieces and the hot milk. Stir and cook for a few minutes or until the mashed potato has thickened. Keep warm.
Crack the eggs in four bowls making sure the yolks are undamaged. In a saucepan, bring water and the vinegar to a soft boil. As soon as the water starts to boil, reduce the heat, stir with a spoon to create a vortex and slip an egg into the centre of the vortex. Allow to cook for about 3 minutes, remove with a slotted spoon and repeat with the other three eggs. Set aside.
Cut the speck into strips and fry in a pan without adding oil.
Prepare the dishes by placing the mashed potatoes on the bottom. Add an egg, asparagus and complete with the crispy speck. Serve immediately.

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Sara Milletti

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