Potato cream with poached egg and onion and speck crumble

Peel, wash and dice the potatoes to make the potato cream. Boil for about 20 minutes and drain. In a separate saucepan, bring the cream to a boil, add the potatoes and purée them with the mascarpone, butter and cream. Season to taste with salt, pepper and nutmeg.

For the poached egg, heat about 2 litres of water to 90 degrees in a stockpot and add the vinegar. Stir the water to form a swirl. Crack the egg into the water swirl. The egg white should slowly envelop the egg yolk. This process takes about 2 minutes. Fish the egg out of the water with a slotted spoon. Prepare the four portions of poached eggs separately.

Heat a little butter in a frying pan and toast the diced speck, diced onion and diced Vinschgerl bread until crispy. Remove the mixture from the pan and place it on some kitchen paper so that the excess fat drips off. Voilà, your onion and speck crumble!

Scoop some potato cream onto a plate, add a poached egg and sprinkle the onion and speck crumble on top.