Cream of scallions with poached egg

DifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 12 scallions
 2 potatoes
 extra virgin olive oil
 salt
 1 l vegetable broth
 100 ml milk
 4 eggs
1

Cut the ends of the scallions, remove the outer leaves and cut them into pieces. Peel and cut the potatoes. Put the scallions and potatoes in a pot. Add a drizzle of extra virgin olive oil and a pinch of salt. Cook for a few minutes.

2

Cover them with the vegetable broth and let cook for about 20 minutes.

3

Add the milk and blend.

4

Add water and vinegar into a saucepan and heat until it is almost boiling. With a spoon, make a small swirl in the water and crack the egg into the water. Let it cook for 2 minutes and, very carefully, take it out with the spoon.

5

To finish, serve the hot cream in individual bowls accompanied by one poached egg on top.

Category

Ingredients

 12 scallions
 2 potatoes
 extra virgin olive oil
 salt
 1 l vegetable broth
 100 ml milk
 4 eggs

Directions

1

Cut the ends of the scallions, remove the outer leaves and cut them into pieces. Peel and cut the potatoes. Put the scallions and potatoes in a pot. Add a drizzle of extra virgin olive oil and a pinch of salt. Cook for a few minutes.

2

Cover them with the vegetable broth and let cook for about 20 minutes.

3

Add the milk and blend.

4

Add water and vinegar into a saucepan and heat until it is almost boiling. With a spoon, make a small swirl in the water and crack the egg into the water. Let it cook for 2 minutes and, very carefully, take it out with the spoon.

5

To finish, serve the hot cream in individual bowls accompanied by one poached egg on top.

Cream of scallions with poached egg