Mashed potatoes, poached eggs and ham

2. Rinse, thin out the chive, and dry. Drain the potatoes, let cool and peel them. Mash them with a fork in a bowl, put the purée in a pan. Heat the milk. Place the puree over low heat, pour in the hot milk and mix well. Sprinkle with nutmeg, salt and pepper. Stop the heat and cover to keep warm.

3. Bring a small pot of salted water to a boil, cook the eggs and cook 7 minutes. Shell them gently.

4. Divide the mashed potatoes on plates, place over a poached egg, a slice of ham, and a side of salad with a drizzle of oil. Add a knob of butter and garnish with chives. Serve immediately.