50 minutes – Serves 2
- 4 eggs
- 300g potatotoes
- 10g coarse sea salt
- 10 cl milk
- 150 g rocket salad
- 50g de ground parmesan cheese
- 1 garlic clove
- 50g hazelnuts
- 10 cl olive oil
Boil the eggs. Leave on the side.
Peel the potatoes, cut into thin slices and wash.
Place in a large saucepan with some coarse sea salt. Cook for about 15 min.
In a food processor, place the rocket salad, parmesan, hazelnuts, oilve oil and garlic. Mix well.
Drain the potatoes. Turn them into mash using a fork or a potato masher. Add pesto and milk, mix well.
Divide the mash into 4 parts. Place each one of them in the center of the plate.
Place the soft boiled eggs on top. Serve with some soldiers.