Königsberg eggs with mashed potatoes

Name: Königsberg eggs with mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 small onion; 90 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth; 450 ml Milk; 50 g Capers; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 Eggs (size M); 7-10 Tbsp Nutmeg; 5 stems Parsley; 4–5 stalks of chives; 1/2 TABLESPOON Breadcrumbs; 7-10 Tbsp Cress

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 small onion
90 g Butter or margarine
30 g Flour
250 ml Vegetable broth
450 ml Milk
50 g Capers
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 Eggs (size M)
7-10 Tbsp Nutmeg
5 stems Parsley
4–5 stalks of chives
1/2 TABLESPOON Breadcrumbs
7-10 Tbsp Cress

Directions

1
Peel, wash and cut the potatoes into pieces. Cover the potatoes and cook them in little boiling salted water for about 20 minutes.
2
Peel and finely chop the onion. Heat 30 g fat in a pot, fry the onion until transparent, dust with flour and sauté briefly. Add stock and 250 ml milk while stirring and bring to the boil. Simmer at low heat while stirring for 4-5 minutes. Stir capers into the sauce, season with salt, pepper and sugar.
3
Boil the eggs in boiling water for 8-9 minutes until soft. Heat 200 ml milk and 30 g fat in a saucepan. Season with nutmeg and salt. Drain the potatoes and add to the milk. Mash them with a potato masher to a creamy puree. Season to taste with salt, nutmeg and pepper. Rinse eggs under cold water, peel and quarter them.
4
Wash parsley and chives, shake dry and chop finely. Stir the herbs into the sauce. Leave the remaining fat and breadcrumbs in a small saucepan to foam slightly. Arrange mashed potatoes, eggs and caper sauce on plates, sprinkle with foamed fat and sprinkle with cress. Beetroot tastes good all the way through.