Buttermilk Mashed Potatoes With Shrimp & Poached Eggs

1
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"Flemish buttermilk mashed potatoes "Karnemelkstampers" with shrimp, creamy poached egg and butter sauce! I wonder if the Southern version of Shrimp and Grits evolved from this Belgium recipe....Hmmmm. Source: Simple, Tasty, Good."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (527.8 g)
  • Calories 825.2
  • Total Fat - 48.7 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 1058.3 mg
  • Sodium - 866.8 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 3.9 g
  • Sugars - 17.7 g
  • Protein - 51.9 g
  • Calcium - 565.1 mg
  • Iron - 5.5 mg
  • Vitamin C - 21 mg
  • Thiamin - 0.3 mg

Step 1

Peel the potatoes and chop them into smaller bits. Transfer them to a medium saucepan and fill it with water until they are submerged. Season with a good pinch of salt.

Step 2

Place the potatoes over high heat and boil them until cooked through. Then drain them and add them back to the pan with half of the butter and the sour cream (optional).

Step 3

Mash the potatoes. Then add the freshly chopped parsley or chives, pour in the buttermilk and season with a little pepper and salt.

Step 4

Mash the potatoes again. Check the seasoning and add extra pepper and salt to taste if necessary. Then cover the buttermilk mash and put it aside for now. Fill a pan with water and bring to a gentle boil. Add the egg.

Step 5

Then poach the egg for 4 minutes.

Step 6

This is the classic way to poach eggs. You can also use my cling film method, very easy! In the meantime melt the remaining butter in a small pan until lightly nutty. Don't burn it! Scoop the buttermilk mashed potatoes in a deep plate. Top with the poached egg and sprinkle with the grey shrimp. Drizzle with the melted butter, extra chopped chives or parsley, and some pepper and salt. Serve hot.

Tips & Variations


No special items needed.

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