Eggs sweet-sour with puree

Name: Eggs sweet-sour with puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 Onion; 4 TABLESPOONS Butter or margarine; 500 g frozen broad beans; 8 Eggs (size M); 30 g Flour; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Vinegar; 7-10 Tbsp Sugar; 150 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 Onion
4 TABLESPOONS Butter or margarine
500 g frozen broad beans
8 Eggs (size M)
30 g Flour
7-10 Tbsp Pepper
2-3 TABLESPOONS Vinegar
7-10 Tbsp Sugar
150 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes. Bring to the boil in salted water and cook for about 20 minutes. Peel and finely chop the onion. Melt 1 tablespoon of fat in a saucepan. Fry the onion in it. Add beans and 100 ml water, bring to the boil and cook over medium heat for about 7 minutes.
2
Boil the eggs in boiling water for about 8 minutes until they are waxy, then rinse and peel them. Fry flour in a pan without fat until golden brown. Add 2 tablespoons of fat and mix. Deglaze with 1/2 litre cold water while stirring and let simmer for 5 minutes.
3
Season to taste with salt, pepper, vinegar and sugar. Add the eggs to the sauce and warm them up. Drain and mash the potatoes. Stir in 1 tablespoon of fat and milk. Season to taste with salt and nutmeg.
4
Wash the parsley and chop finely, except for something to garnish. Serve eggs in sauce, beans and mashed potatoes together. Sprinkle with parsley and garnish.