Potato and pea mash with bacon and poached eggs

Ingredients for 2 servings:

• 500 g potatoes, floury
• 200 g peas, frozen
• 6 stalks of tarragon
• 100 g bacon slices
• 50 ml cream
• 2 tbsp butter
• 4 eggs
• 2 tbsp vinegar
• some nutmeg
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and wash the potatoes, cut into large pieces, and cook in salted water for about 20 minutes. Add the peas to the potatoes in the pot for the last 5 minutes of cooking. Halve the bacon slices and fry in a pan without oil until crispy. Wash the tarragon, spin dry, and roughly chop. Bring about 2 liters of water to the boil in a pot. Stir in the vinegar, crack the eggs, and carefully drop them into the water. Turn off the heat and poach the eggs for about 4 minutes. Drain the potatoes and peas and mash roughly. Stir in the cream, butter, and tarragon, and season with nutmeg, salt, and pepper. Serve the mash on plates, crumble the bacon over the top, and add 2 eggs to each serving. Serve immediately while hot.