Leek mash with a poached egg

No more mash out the box. Freshly prepared still tastes best.

Cook and earn points

Get cooking and collect Plus points with the cooking challenge. Simply cook one of the recipes, upload photographic evidence to the Helsana+ app and earn 150 Plus points. 

Ingredients for four portions
1kg Leek, raw
1,2kg Potatoes, floury
2 tbsp Salt
300ml Milk, semi-skimmed
4 tbsp Mustard, wholegrain
2 tbsp Vinegar
8 Eggs
Salt and pepper to taste


  1. Cut leek into 2cm pieces.
  2. Peel the potatoes and cut into cubes.
  3. Bring water to boil and add salt. Cook leek and potato for around 20 minutes until soft.
  4. Drain, return to pot and let steam evaporate.
  5. Add milk and mustard to the potatoes.
  6. Mash everything with a potato masher, season to taste with salt and pepper and keep warm.
  7. Fill a wide pot about halfway with water and add vinegar.
  8. Bring to boil, then reduce heat so it stops bubbling.
  9. Crack each egg into a separate cup and gently release, one by one, into simmering water. Push the egg white together with a spoon.
  10. Allow the eggs to cook for 4 to 5 minutes, so the yolk stays soft. Then remove the egg from the water using a skimmer or slotted spoon.
  11. Press a well into the mash and place the egg inside.

Nutritional value per portion
  • kcal: 494
  • Protein: 26g
  • Carbohydrates: 57,7g
  • Fat: 15g


Facts and tips on coronavirus

10 Post