Summary

Ingredients

• 500 g potato (s), mainly waxy
• 0.5 ½ head endive lettuce, possibly less if the head is very large
• 50 g ham, smoked, cut into small pieces
• 1 medium onion (s)
• 150 ml milk
• some butter
• White wine vinegar
• Sunflower oil
• salt
• Pepper, black, freshly ground
• Nutmeg, freshly ground
• Egg (s), 1 - 2 pieces per person

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Instructions

1. Peel the potatoes, cut into pieces and cook in salted water. Then let it evaporate well.
2. Fry the ham pieces in a little sunflower oil, add the diced onion and cook for a few minutes. Heat the milk and butter together. Cut the endive salad into fine strips, wash and drain well.
3. Mix together a strong dressing from vinegar, oil, salt and pepper, add to the endive salad together with the ham and onion mix and mix well.
4. Roughly mash the potatoes and mix with the hot milk-butter mix and freshly grated nutmeg. Add to the endive salad and mix well.
5. In the meantime, heat some sunflower oil in a pan and fry the fried eggs.
6. Arrange the eggs on the mashed endive and potatoes.