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Poached Eggs With Peas And Potatoes

Microwaverina's picture
  Old potatoes 1 Pound, peeled and diced
  Salt To Taste
  Eggs 4
  Frozen peas 1⁄2 Pound (1 Package)
  Milk 2 Tablespoon (For Mashing)
  Butter 2 Tablespoon
  Milk 3 Tablespoon

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.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1070 Calories from Fat 426

% Daily Value*

Total Fat 48 g73.8%

Saturated Fat 23.3 g116.4%

Trans Fat 0 g

Cholesterol 917.9 mg306%

Sodium 973 mg40.5%

Total Carbohydrates 120 g40%

Dietary Fiber 20.2 g80.7%

Sugars 20.4 g

Protein 49 g97.7%

Vitamin A 129.5% Vitamin C 217%

Calcium 30.2% Iron 59.4%

*Based on a 2000 Calorie diet

Poached Eggs With Peas And Potatoes Recipe