Ingrid van den Arend

Main course, serves 4. Preparation time approximately 20 minutes.

• 650 grams of potato
• 1 tablespoon of butter + butter for greasing
• 3 eggs
• 1 can of natural tuna fish, drained
• 3 tablespoons of crème fraîche
• 1 tablespoon of chopped rosemary
• 1 tablespoon of chopped parsley
• 2 cloves of garlic
• salt, pepper

Peel the potatoes. Cut into 1.5cm square cubes. Rinse under running cold water. Put them in a microwave dish with the water still clinging to them. Cover and cook for 4 minutes at 900 watts (turn potatoes once after 2 minutes). Leave them for a short while.
Meanwhile, grease 4 microwave moulds with butter. Beat the eggs and mix with the tuna, crème fraîche, rosemary and parsley. Season well with salt and pepper. Melt the butter in a microwave dish for 1 minute at 900 watts. Press the garlic into the melted butter and cook slowly for 1 minute at 900 watts (stir after 30 seconds). Ladle potato and egg mixture through the garlic. Divide mixture over the moulds, cover with microwave foil and place in the microwave. Cook for 7 to 9 minutes at 700 watts.

Tip: Serve with rocket salad and basil, coarse wholemeal bread and herb butter.