Summary

Ingredients

• 800 g potatoes, floury boilin
• 80 g bacon
• 2 tablespoons oil
• 2 tablespoon flour
• water
• 2 bay leaves
• 1 tablespoon sugar
• 0.5 liter ½ milk, hot
• salt and pepper
• Herb vinegar
• 8 egg (s)
• nutmeg
• Parsley, chopped

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Instructions

1. Peel the potatoes, wash them in quarters and cook in salted water for 25 minutes.
2. At the same time, dice the bacon and fry in hot oil. Stir in the flour and roast until golden brown. Pour in enough water while stirring until a creamy sauce is formed. Let the bay leaves simmer for 10 minutes. Season the sauce with 2 - 3 tablespoons of vinegar, sugar, a little salt and pepper to taste.
3. Drain the cooked potatoes and let them steam out well. Mash roughly with a potato masher, smaller pieces may be included. Stir in the milk, season with nutmeg and keep the saucepan warm.
4. Boil plenty of 1 liter of water with 3 - 4 tablespoons of herb vinegar. Beat the eggs one by one in a cup and carefully slide one after the other into the boiling water. Always use the spoon to wrap the egg white around the yolk until it hardens. Let it steep in the water for about 4 - 5 minutes.
5. When the sauce is ready, lift out 2 poached eggs with a slotted spoon and place on a plate. Serve with sauce and potatoes. Sprinkle with plenty of parsley.