New Potatoes with Kefir and a Fried Egg
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Source: https://recipheon.com/en/recipes/main-dishes/new-potatoes-with-kefir-and-a-fried-egg
About this recipe
New potatoes with kefir and fried eggs are a simple, filling dinner ready in about half an hour. The potatoes are cooked in their skins, then served with cool, lightly tangy kefir, fresh dill, and fried eggs with set whites and creamy yolks. This inexpensive dish tastes best right after preparation, when the contrast in temperatures and textures is most noticeable. If the yolks are to remain runny, use pasteurized eggs; otherwise cook them until fully set.
Ingredients
Servings: 2
Potatoes and Kefir
600 g new potatoes, small or cut in half
500 ml kefir, chilled
2 tablespoons chopped fresh dill
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Fried Eggs
4 fresh eggs
1 tablespoon butter
2 tablespoons water
Steps
Scrub the new potatoes thoroughly under running water, do not peel them, and cut larger ones in half. Put them in a pot, cover with cold water, and add 1/2 teaspoon salt.
Bring the water to a boil over high heat, then cook the potatoes uncovered over medium heat for 15–18 minutes. They are ready when a knife or fork slides into the thickest potato without resistance.
While the potatoes cook, mix the kefir with the chopped dill, the remaining 1/2 teaspoon salt, and the pepper. Keep it in the refrigerator until serving.
Drain the cooked potatoes in a colander, let them steam dry for 1–2 minutes, and divide them between two plates.
Melt the butter in a large skillet over medium-low heat. Crack in the eggs, pour the water around the edge of the skillet, and cover. Cook for 3–5 minutes, until the whites are fully set. If using pasteurized eggs, the yolks may remain runny; otherwise continue cooking until the yolks are fully set.
Pour the dill kefir over the potatoes and place two fried eggs on each serving. Serve immediately, while the potatoes are hot and the kefir is cool.
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