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Vegetarian, European

Stoemp with leeks and fried egg

Stoemp with leeks and fried egg is a rustic Brussels mashed potato dish made with tender leeks and topped with a fried egg. This very easy recipe takes 45 minutes for 4 people, at €1.60 per person. The key is mashing by hand with a fork, which keeps texture instead of making it silky smooth.

Tonight I'm making you Brussels stoemp, a rustic mashed potato with leeks, topped with a fried egg.

Stoemp with leeks and fried egg
Total time
45 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Stoemp is Belgian comfort food at its simplest. The potatoes stay a little chunky when mashed, the leeks melt into sweetness, and a pinch of nutmeg rounds everything out without taking over. This isn't a silky, restaurant style mash, it's a rustic, almost farmhouse dish that you eat as happily with a spoon as with a fork.

It's the kind of dinner you reach for on a weeknight when you want something warm and easy, since it barely requires any technique. Kids love breaking the egg yolk into the mash, which makes it a reliable favorite. It also works for a relaxed Sunday when you just want simple, filling food on the table.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Leeks 800 g
  • Chives 1 bunch

Dairy

  • Butter 60 g
  • Milk 15 cl
  • Eggs 4

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs

The step by step recipe

  1. Peel the potatoes, cut them into large chunks and boil them in salted water. 20 min

    Start them in cold water for even cooking.

  2. Slice the leeks and cook them gently in half the butter until soft. 15 min

    Cover and stir often, they should turn tender without browning.

  3. Drain the potatoes and mash them roughly with the hot milk and nutmeg.

    Add the hot milk gradually to control the texture.

  4. Fold in the leeks, season with salt and pepper, and warm through over low heat. 5 min

    Taste as you go, the leeks bring their own sweetness.

  5. Fry the eggs in the remaining butter and place one on each plate of stoemp, with the chives. 5 min

    A runny yolk acts as a sauce for the stoemp.

Our tips to get it right

  • Pick a starchy potato variety like Yukon Gold or russet, they mash easily and soak up the milk well.
  • Rinse the sliced leeks thoroughly, grit often hides between the layers near the root.
  • Keep the stoemp slightly thick on the spoon, it loosens a bit more as it cools on the plate.

The variations

  • Swap the leeks for carrots or green cabbage depending on the season.
  • For an egg free version, top the stoemp with crispy bacon bits or sautéed mushrooms instead.
  • For a quick kid friendly version, serve the stoemp plain with a knob of butter, skipping the fried egg.

What to serve it with

  • Grilled Toulouse sausage or bacon
  • A sharply dressed green salad
  • A Belgian blonde beer

Storage

Stoemp keeps 2 to 3 days in the fridge in a sealed container. It freezes well, just reheat it in a saucepan with a splash of milk to bring back its softness. Cook the fried eggs fresh right before serving, they don't keep or freeze well.

Questions about this dish

Can you make stoemp ahead of time?

Yes, make the leek mash ahead and gently reheat it with a splash of milk. Add the fried egg only right before serving.

Do you need a food processor to mash the potatoes?

No, stoemp is mashed with a fork or a classic potato masher. A food processor would make it too smooth, which isn't the point of this dish.

Can you use cream instead of milk?

Yes, you can swap the milk for heavy cream for a richer stoemp. The result will be a bit more velvety but just as good.

How do you know the leeks are cooked enough?

The leeks should turn translucent and soft under a fork, with no browning. That usually takes about 15 minutes over low heat with the lid on.

How long does it take to make a stoemp, Brussels style mashed potatoes with leeks, topped with a fried egg?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a stoemp, Brussels style mashed potatoes with leeks, topped with a fried egg?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a stoemp, Brussels style mashed potatoes with leeks, topped with a fried egg cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Always check the labels of the products you buy.

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