Peel the carrots and cut into small cubes. Simmer in hot salted water for about 5 minutes. Cut the potatoes into cubes and cook in salted water for about 20 minutes until they are soft. Pour off the water, put the pot on the switched off hotplate. Add the butter to the potatoes in the pot, mix the whole thing with the hand mixer on the still warm stove. Add half of the milk, keep stirring and gradually stir in the rest of the milk until it becomes soft. Stir in the parsley. Season with salt and nutmeg.
Put the diced carrots in a greased baking dish. Place the mashed potatoes on top and make four elongated hollows. Beat the eggs and place in the hollows. Put the bacon on top.
Preheat the oven to 180 ° and bake the casserole for 15-20 minutes until the eggs are set.
Incidentally, it is also a good option for vegetarians if you leave out the bacon. You can of course stir the carrots into the mashed potatoes, but this way it has a nicer color.
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