Cheesy mash with poached eggs

Peel the potatoes, cut into evenly sized chunks and put in a large pan of salted cold water. Bring to the boil, then reduce the heat and simmer until they are soft to the centre (10-15 minutes). Drain well, then return to the pan to steam dry for a minute.

Add most of the butter to the pan, keeping back a few cubes, and mash the potatoes until smooth. Stir in the cheese until melted, then add the garlic, crème fraîche and milk. Season with the salt and a generous quantity of ground black pepper, plus a few gratings of nutmeg. Adjust the consistency with milk if necessary – you don’t want it too thick – and keep warm.

Meanwhile, poach the eggs in lightly salted water for 3-3½ minutes, making sure the yolks remain runny. Put the mash onto 2 plates and dot over the remaining butter, leaving it to melt down the sides. Place a poached egg on top of each circle of mash, season with black pepper and scatter with the chopped chives.