Poached Eggs With Peas And Potatoes
|Old potatoes||1 Pound, peeled and diced|
|Frozen peas||1⁄2 Pound (1 Package)|
|Milk||2 Tablespoon (For Mashing)|
1 Put the potatoes into a 1.75 litre/3 pint (7'/2 cup) mixing bowl. Add the milk and salt.
2 Cover with plastic wrap and pierce. Microwave on full power for 7-9 minutes, stirring once, if necessary.
3 Stir the potatoes and leave to stand, covered.
4 Put 1 tablespoon water into each of 4 indents in an egg poacher (available for microwave ovens) or into each of 4 cocotte dishes. Microwave on full power for 1 1/2 minutes, until the water is boiling.
5 Crack an egg into each dish or indent. Prick each yolk with a cocktail stick (toothpick) and microwave for 2-2'/2 minutes. Set aside.
6 Place peas in their packet in a small casserole dish and pierce the packet.
7 Microwave on full power for 3 minutes.
8 Meanwhile, mash the potatoes, adding the extra milk as necessary, and the butter.