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Pumpkin mash with bacon, eggs and Brie

Pumpkin mash with bacon, eggs and Brie

Pumpkin mash with bacon, eggs and Brie is a hearty supper dish which is easy to make and super tasty. To create a vegetarian option, just omit the bacon.

Serves

6 serves

Preparation time

40'

Cooking time

Allergens

Ingredients

600 g medium potatoes

500 g pumpkin

150 g brie cheese

150 g diced bacon

6 eggs

A few sprigs of thyme

Nutmeg

La Española Extra Virgin Olive Oil with White Truffle

Directions

Peel and chop the potatoes and the pumpkin. Boil in salted water for 20 minutes or until the potatoes are tender. Strain and mash with a potato masher, add 50 g truffle oil, the leaves of three sprigs of thyme and a little nutmeg. Mix and set aside in a warm place.

Fry the bacon until crispy.

Poach the eggs by heating water in a deep saucepan and adding a tablespoon of white wine vinegar. When it starts to boil, turn off the heat and immediately add three of the eggs, cover and cook for 3 minutes until the whites are white. Repeat with the other 3 eggs.

Distribute the hot mashed potatoes on the plates. Top with the brie, bacon and poached eggs. Garnish with a little black pepper and thyme.

Just before serving, drizzle with a little more La Española Extra Virgin Olive Oil with Truffle oil.

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