Breaded Soft-Boiled Eggs & Crushed Potatoes

📝 Ingredients

• 5 eggs (4 for soft-boiling, 1 for the coating)
• 20 g plain flour
• 40 g breadcrumbs
• 2 tbsp sunflower oil
• 500 g potatoes (about 4 medium)
• 2 tsp olive oil
• 15 g fresh flat-leaf parsley
• 300 g frozen green beans
• 100 g Greek yoghurt 2%
• 2 tsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• 2 saucepans
• Frying pan
• Slotted spoon
• 3 shallow bowls
• Mixing bowl
• Fork

📖 Steps

1. Peel the potatoes, cut them into 4 cm pieces and put them in a saucepan of cold salted water. Bring to the boil, then cook for 20 min over a medium heat, until the tip of a knife slides in without resistance.
2. Meanwhile, bring the second saucepan of water to the boil. Gently lower in 4 eggs straight from the fridge using the slotted spoon and cook for exactly 6 min at a gentle boil. Immediately plunge them into a bowl of very cold water for 5 min.
3. Salt the egg water, bring it back to the boil and cook the frozen green beans in it for 8 to 10 min, until tender but still bright green. Lift them out with the slotted spoon and keep covered.
4. Peel the eggs gently: tap the shell all the way round, then peel it off under a trickle of cold water, starting at the wide end where the air pocket is. The white is fragile: never squeeze the egg.
5. Set out 3 shallow bowls: the flour, the fifth egg beaten with a pinch of salt, and the breadcrumbs. Roll each soft-boiled egg in the flour, tapping off the excess, then in the beaten egg, then in the breadcrumbs, coating it well all over.
6. For the sauce, mix the Greek yoghurt and mustard with salt and pepper. Set aside 4 tbsp of the potato cooking water, drain the potatoes, then roughly crush them with a fork in the pan with the olive oil, chopped parsley, 2 to 3 tbsp of the reserved water, salt and pepper.
7. Heat the sunflower oil in the frying pan over a medium heat. Fry the breaded eggs for 2 to 3 min, gently rolling them with a spoon, until golden on all sides. Transfer to kitchen paper.
8. Plate up the crushed potatoes and green beans, top with 2 breaded eggs per person and serve immediately with the yoghurt-mustard sauce. Cut the egg open at the table: the runny yolk coats the potatoes like a sauce.