A soft-boiled egg on potato cream, finished with crumbled Salatì chive biscuits. Add the crunchy topping just before serving.
Ingredients
- 2 eggs
- 1 large potato
- Milk or vegetable broth as needed
- Nutmeg as needed
- 30 g of CHIVE SALATì Volpe
- EVO oil, salt, pepper
Procedure
- Boil the potato, peel it and mash it. Mix it in a small pot with oil, salt, pepper, nutmeg, and milk or broth until you obtain a soft consistency.
- Cook the eggs in boiling water for exactly 6 minutes. Immediately immerse in ice water to stop the cooking. Gently shell them.
- Crumble the SALATì with Chives. Optionally, sauté them in a pan to increase the crunchiness.
- Assemble the dish with spoonfuls of potato cream, the halved egg placed on top, generously sprinkled with crumble.