Boil the potatoes until cooked, drain the water. Boil the cream together with butter and rub with potatoes until smooth. Salt to taste.
Onion cut into small cubes, fry over low heat until brown. Soak bread in cream. Pass the onion, soaked bread and finely chopped meat through a meat grinder. Form minced meat into two cutlets and put in the oven for 12 minutes. at 200 degrees.
Melt Gorgonzola in a pan, add 100 ml of milk, bring to a boil, add thyme and remove from heat.
Soft boil the egg. Put the warmed puree in the shape of a comma and make a small indentation. Put the egg in the recess, and cutlets on top. Drizzle with sauce and garnish with herbs.