Summary

Ingredients

• 500 g potato (s)
• 500 g carrot (s)
• 1 large onion (s) or 3-4 shallots
• 10 g mararine
• 2 egg (s) or 4, depending on how hungry you are
• Splash milk
• butter
• nutmeg
• 1 salt and pepper
• 1 splash Maggi or Tabasco, optional, to your taste

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Instructions

1. For the moth table (Saarland for carrots = moths and potatoes = Krumpa - puree) put on a saucepan with water and bring to the boil. Put the peeled and finely chopped carrots and potatoes in the saucepan, season with salt and cook for about 20 minutes until soft.
2. In the meantime, cut the onion or shallots into small pieces, put on a pan, heat the margarine and fry the onion cubes until crispy. Heat some butter in a second pan, crack open the eggs and place them side by side as fried eggs in the pan. Reduce the heat, put the lid or plate on the pan and let it cook on a low flame.
3. When the potatoes and carrots (they sometimes take a little longer than the potatoes, but it doesn`t matter) are done, i.e. when they can be pierced with a fork without resistance, pour off the cooking water, mash properly with a potato masher, so much hot milk and butter Add to it so that a fluffy puree is created and season with nutmeg and salt. If there is still something to bite, that is, small pieces of carrots or potatoes, this is the greatest for munching pleasure.
4. Place a good portion of the moth table on two plates, distribute the sweaty onions and the frying fat evenly over them, put one or two fried eggs on top and enjoy. The fried egg can be seasoned with Maggi (or Tabasco), salt and pepper as you like.