Potatoes & Eggs with Lemon
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Potatoes & eggs with lemon is a perfect baked casserole recipe. The mashed potatoes are topped with beaten egg whites and then sprinkled with lime juice.
- Peel and cut the potatoes into ¼ inch slices.
- Put the potato slices in a saucepan with water, cover and boil for 15 minutes or till tender.
- Drain and mash the potatoes, adding milk to moisten them.
- Stir in the butter and season with ½ tsp each of pepper and salt.
- Mix the dill, onion and parsley with the potatoes.
- Put this mixture in a shallow buttered casserole and set aside.
- Separate the eggs and beat the whites until stiff gradually adding the salt and lemon rind.
- Spread the beaten egg whites lightly over the potatoes, shaping them into peaks.
- With half an egg shell make 4 depressions in the egg white surface and then slide an egg yolk into each depression.
- Bake, uncovered, for 20 minutes or until the eggs are set.
This recipe was contributed by rubi on 22 Oct 2000
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