Master chef
Utensils
Apron
Colander
Cup
Measuring cup
Oven mitts
Pan
Paring knife
Peeler
Scissors
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Potato masher
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mise en place
To prepare
Grease the dish with butter.
Potato and carrot mash
Peel the potatoes and carrots, cut the potatoes into approx. 2 cm pieces, cut the carrots into thin slices. Cook both (uncovered) in boiling salted water for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes and carrots to evaporate by shaking the pan on the switched-off hob. Mash the potatoes and carrots with a potato masher.
Add the milk and butter, stir thoroughly, season with salt and transfer to the prepared dish.
To bake
Approx. 15 mins. in the upper half of an oven preheated to 200°C. Remove, make 4 wells in the mash using a tablespoon. Crack an egg into a cup and carefully slide into one of the wells, repeat for the remaining eggs. Sprinkle the diced ham on top, season, return to the oven for approx. 10 mins. Remove from the oven.
To serve
Roughly chop the chives using scissors, sprinkle on top of the bake.
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