All in one Egg Supper

All in one Egg Supper

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Servings: 4
Calories: 581


  • 1 1/2 lb potatoes peeled
  • 1 lb cabbage trimmed and roughly chopped
  • 3 oz butter or margarine
  • salt and freshly ground black pepper
  • 3/4 pint milk
  • 1 small carrot peeled and sliced
  • 1 small onion skinned and sliced
  • 1 bay leaf
  • 6 whole black peppercorns
  • 2 tbsp plain flour
  • 1/2 tsp ground paprika
  • 8 hard boiled eggs shelled and halved
  • 1 oz fresh white breadcrumbs


  • Boil the potatoes for about 20 minutes, or until tender. Drain and mash. Cook the cabbage in boiling salted water for 1 minute. Drain well. Combine the potatoes and cabbage and cook with 25 g (1 oz) butter over a high heat, stirring often, to remove any moisture. Season to taste.
  • Bring the milk just to the boil with the carrot, onion, bay leaf and peppercorns. Remove from the heat and leave to infuse for about 15 minutes.
  • Melt a further 25 g (1 oz) fat in a heavy based pan. Add the flour and paprika and cook gently for 1 minute. Remove from the heat and stir in the strained milk. Return to the heat and bring to the boil, stirring. Season to taste, simmer 2 minutes, stirring occasionally.
  • Grease a shallow, ovenproof dish, and spoon the hot potato mixture into either end. Place the halved eggs in the centre.
  • Spoon over the sauce. Sprinkle with breadcrumbs and dot with shavings from the rest of the butter. Grill gently until golden brown.
Calories: 581 kcal
Carbohydrates: 54 g
Protein: 22 g
Fat: 32g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 428 mg
Sodium: 408 mg
Potassium: 1272 mg
Fiber: 8 g
Sugar: 13 g
Vitamin A: 3983 IU
Vitamin C: 78 mg
Calcium: 247 mg
Iron: 4 mg
Ingredients Egg
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