Moth table with Ää

Ingredients for 2 servings:

• 500 g potatoes
• 500 g carrot(s)
• 1 large onion(s) or 3-4 shallots
• 10 g margarine
• 2 eggs or 4, depending on your hunger
• splash of milk
• butter
• nutmeg
• 1 salt and pepper
• 1 dashes Maggi or Tabasco, optional, to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carrot and mashed potatoes with fried egg

For the Moth Table (Saarland dialect for carrots = moths and potatoes = Krumpa – mashed potatoes), put a pot of water on the stove and bring to a boil. Add the peeled and chopped carrots and potatoes to the pot, season with salt, and cook until soft for about 20 minutes. In the meantime, finely chop the onion or shallots, put a pan on the heat, heat the margarine, and fry the diced onions until crispy. Heat a little butter in a second pan, crack the eggs, and add them to the pan side by side as fried eggs. Reduce the heat, place a lid or a plate on the pan, and simmer on low heat. When the potatoes and carrots (which sometimes take a little longer than the potatoes, but that’s okay) are tender, i.e., when they can be pierced with a fork without resistance, drain the cooking water, mash them thoroughly with a potato masher, add enough hot milk and butter to make a fluffy mash, and season with nutmeg and salt. If there’s still something left to bite into, like small pieces of carrot or potato, that’s the best way to enjoy the meal. Place a generous portion of mothballs on two plates, divide the sautéed onions and their cooking fat evenly between them, top with one or two fried eggs, and enjoy. Season the fried eggs with Maggi (or Tabasco), salt, and pepper, as desired.