Potato pan

Name: Potato pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Garlic clove; 1 green and yellow pepper; 200 g Cutting beans; 200 g Potatoes; 200 g Carrots; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Vegetable broth (instant); 150 g Butter; 3 Egg Yolk; 3 TABLESPOONS White wine; 1 TEASPOON medium hot mustard; 7-10 Tbsp a few squirts of lemon juice; 4 Eggs; 100 ml Vinegar; 1/2 bunch Chives; 2 stem(s) Thyme

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Garlic clove
1 green and yellow pepper
200 g Cutting beans
200 g Potatoes
200 g Carrots
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Vegetable broth (instant)
150 g Butter
3 Egg Yolk
3 TABLESPOONS White wine
1 TEASPOON medium hot mustard
7-10 Tbsp a few squirts of lemon juice
4 Eggs
100 ml Vinegar
1/2 bunch Chives
2 stem(s) Thyme

Directions

1
Peel the garlic and press it through a garlic press. Clean and wash the peppers and beans and cut them into bite-sized pieces. Peel, wash and chop potatoes and carrots. Heat lard.
2
Fry garlic, paprika, beans, potatoes and carrots in it, season with salt and pepper. Deglaze with broth. Cook in closed pot for about 20 minutes. In the meantime, skip butter for the sauce and let it cool down a little.
3
Beat the egg yolk and white wine on a hot water bath. Beat butter drop by drop while stirring constantly. Season sauce with mustard, salt and pepper and lemon juice. Bring 900 ml water and vinegar to the boil.
4
Beat the eggs one after the other into a cup or ladle and let them slide into the vinegar water, cook for about 5 minutes. Wash the herbs. Chop the thyme, cut the chives into fine rolls. Arrange vegetable pan with eggs and sauce.
5
Serve sprinkled with herbs.