POACHED EGGS FLAMANDE RECIPE

 Assemble these supplies:

• 175 g(6 oz) Brussels sprouts, peeled
• 1 medium potato, peeled and diced
• salt
• 25 g (1 oz) butter
• 1 small onion, peeled and chopped
• 1 tablespoon milk
• freshly ground black pepper
• 2 eggs

To garnish:

• 2 rashers streaky bacon, grilled until crisp
• chervil leaves

Preparation tinze:10 minutes
Cooking time: 20 minutes

Steps in preparation:   

1. Put the Brussels sprouts and potato into a pan of lightly salted, boiling water, then simmer until soft. Drain well.
2. Wipe out the pan, melt the butter, then add the onion and cook until softened. Add the Brussels sprouts, potato, milk and pepper. Mash well over the heat until the mixture is creamy. Put into a small gratin dish and keep warm.
3. Meanwhile poach the eggs in simmering salted water for 3 minutes. Drain well then place on top of the Brussels sprouts purée.
4. Chop the bacon into small pieces and sprinkle over the top with the chervil. Serve.