Peas and mashed potatoes with waxy egg and bacon sauce

Name: Peas and mashed potatoes with waxy egg and bacon sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 300 g Potatoes; 7-10 Tbsp Salt; 1 egg (size M); 1 small onion; 10 g Bacon; 50 g Mushrooms; 50 g Fresh cream; 7-10 Tbsp Pepper; 50 g frozen peas; 1 pinch Sugar; 100 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cress

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

300 g Potatoes
7-10 Tbsp Salt
1 egg (size M)
1 small onion
10 g Bacon
50 g Mushrooms
50 g Fresh cream
7-10 Tbsp Pepper
50 g frozen peas
1 pinch Sugar
100 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Cress

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime, prick the egg and cook in boiling water for about 7 minutes. Drain, rinse and peel.
2
Peel and finely chop the onion. Cut the bacon into fine cubes. Clean the mushrooms, possibly clean and quarter them. Sauté bacon in a hot pan, add onion and fry in the frying fat until translucent.
3
Add mushrooms, sweat briefly and add crème fraîche. Let simmer for about 5 minutes. Season with salt and pepper. Put peas and 3 tablespoons of water in a pot, bring to the boil and pull aside.
4
Season with salt and sugar. Drain the potatoes and let them steam briefly. Add milk and mash the potatoes. Season with salt and nutmeg. Drain the peas and stir into the purée.
5
Halve the egg and arrange on a plate with the pea and potato puree and bacon sauce. Cut cress from the bed with scissors and sprinkle over the egg.