This puree with hard-boiled eggs combines a creamy base with a barely-open yolk, which when broken serves as a smooth sauce. The egg is cooked with a little vinegar until the white is firm without drying out. Perfect for a different brunch, light lunch or simple dinner that shows off classic technique without the complexity.
Cook the potatoes with their skins in cold salted water until tender (about 25 to 30 minutes).
Drain the potatoes and mash them while they are hot until you get a smooth puree. Add the butter and mix until it melts.
Add the hot milk little by little, mixing and adjusting the amount until you get a creamy but consistent mash. Season with salt, pepper, and nutmeg if desired. Keep warm away from heat.
Heat water in a large pot until it is nearly boiling; Reduce the heat so that it remains very hot but without strong bubbling. Add vinegar and a little salt.
Crack an egg into a small bowl. Create a gentle swirl in the water with a spoon and slide the egg into the middle. Cook for 3 to 4 minutes, until the whites are set and the yolks remain soft.
Remove the egg with a slotted spoon and place it on a plate covered with absorbent paper. Repeat the process with the remaining eggs.
Serve a portion of mashed potatoes in each plate, make a small hole in the middle and place a boiled egg in there. Carefully open the yolk so it runs over the puree just before serving.
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