Lost eggs à la Grandma Elli

Ingredients for 2 servings:

• 1 pack of potatoes, small net
• some bacon, fatter
• some sugar
• 3 tbsp, sautéed mustard, medium hot, maybe only 2 tbsp
• some vinegar
• 4 eggs
• n. B. water
• 2 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious

First, put the potatoes on the stovetop and boil them in their jacket potatoes (about 25 minutes). In the meantime, cut the fatty bacon into small cubes and place them in a saucepan. Fry over medium heat until crispy. Then add 2 tablespoons of flour and make a roux. Add water if needed. The sauce can be a bit thicker. Season to taste with mustard, sugar, and vinegar. If desired, refine it with more mustard and vinegar. Bring water to a boil in a second saucepan and add vinegar, a little more than usual. When the water boils again, crack one egg at a time into the water/vinegar mixture and cook for about 1-2 minutes. The eggs will have shrunk due to the vinegar and can now be removed and placed in the sauce (so feel free to leave the sauce a bit thicker). Peel the cooked potatoes, divide them between plates, and serve with the sauce and eggs.