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Egg puree

Category:	Vegetarian
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	3.5 kg potatoes, floury variety 18 eggs 300 g grated Gouda 750 ml milk 180 g onions 6 bunch of chives 6 tablespoons butter Nutmeg, pepper, salt

Preparation:

Wash and peel the potatoes, cut them into quarters and boil in salted water for 20 minutes.

Now, warm up the butter, milk, a little nutmeg, salt and pepper and add about ¾ of the finely chopped chives. Drain the potatoes and cool them down.

Next, put them through a potato press or mash. Add the warm milk spoon by spoon. Again, season with spices, then add the fried onions and chives. Now put the mass into a long baking tray. Take a wet spoon and make 18 small hollows.

Open the eggs one by one and put into the hollow, then sprinkle with grated Gouda. Preheat the oven to 200 ° C and bake on the second lowest roast for about 25 minutes.

In the meantime, cut the remaining chives and season with salt and pepper and sprinkle over the dish when finished.