Potato and Sprouts Casserole

For the potato and sprout casserole, first peel the potatoes, press them through a press and mix with cream and Gorgonzola. Coarsely chop the lentil sprouts, add the herbs and stir briefly, season with sea salt and pepper.

Pour the potato mixture into a buttered iron skillet, make 4 indentations for the eggs, crack the eggs and place one egg in each indentation. Sprinkle the potato and sprout casserole with Parmesan and bake at 190 °C convection oven for about 15 minutes.

Preparation Tip:

Sprinkle the potato and sprouts casserole with fresh sprouts and top with bread croutons and ham chips if desired, place in the center of the dining table and enjoy with four people. If you do not like Gorgonzola, simply replace with cheese of your choice.

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