Mashed potatoes with poached eggs and bacon sauce

Ingredients for 4 servings:

• 800 g floury potatoes
• 80 g bacon
• 2 tbsp oil
• 2 tbsp flour
• n. B. water
• 2 bay leaves
• 1 tbsp sugar
• ½ liter milk, hot
• salt and pepper
• herbal vinegar
• 8 eggs
• nutmeg
• Parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel and wash the potatoes, quarter them, and cook in salted water for 25 minutes. At the same time, dice the bacon and fry in hot oil until golden brown. Stir in the flour and fry until golden brown. While stirring, add enough water to make a creamy sauce. Add the bay leaves and simmer for 10 minutes. Season the sauce with 2-3 tablespoons of vinegar, sugar, a little salt, and pepper. Drain the cooked potatoes and let them steam thoroughly. Mash roughly with a potato masher; small pieces are fine. Stir in the milk, season with nutmeg, and keep the pan warm. Bring 1 liter of water with 3-4 tablespoons of herb vinegar to a boil. Crack the eggs into a cup, one at a time, and carefully lower them into the boiling water, one at a time, using a spoon to coat the egg whites around the yolks until they set. Let them stand in the water for 4-5 minutes. Once the sauce is ready, remove two poached eggs with a slotted spoon and place them on a plate. Serve with the sauce and potatoes. Sprinkle with plenty of parsley.