No more mash out the box. Freshly prepared still tastes best.
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Ingredients for four portions
|4 tbsp||Mustard, wholegrain|
|Salt and pepper to taste|
- Cut leek into 2cm pieces.
- Peel the potatoes and cut into cubes.
- Bring water to boil and add salt. Cook leek and potato for around 20 minutes until soft.
- Drain, return to pot and let steam evaporate.
- Add milk and mustard to the potatoes.
- Mash everything with a potato masher, season to taste with salt and pepper and keep warm.
- Fill a wide pot about halfway with water and add vinegar.
- Bring to boil, then reduce heat so it stops bubbling.
- Crack each egg into a separate cup and gently release, one by one, into simmering water. Push the egg white together with a spoon.
- 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.
- Press a well into the mash and place the egg inside.
Nutritional value per portion
- kcal: 494
- Protein: 26g
- Carbohydrates: 57,7g
- Fat: 15g