METHODMake a roux by cooking 1tbsp butter with the flour until melted then whisk in the milk, boil until thick and season then mix in the potato.
Butter ramequin moulds, dust with the parmesan and place in the poached egg.
Whisk up the whites with a pinch of salt, fold into the potato mix. Pour this into the dishes and back in the oven at 200°C for 10mins.
Serve immediately, with homemade crisps on top for the presentation and texture.
Potato Souffle with Parmesan and Poached Egg by Michel Roux Jr.
Serves: 4
Preparation: 10 mins
Cooking: 10 mins
1 Rooster Potato
4 poached eggs
4 tbsp grated parmesan
8 egg whites
1 tbsp plain flour
100g butter
200ml milk
sprinkle of salt and pepper