Eggs with leek vegetables on mashed potatoes

Ingredients for 4 servings:

• 4 eggs
• 160 g bacon, streaky
• 30 g flour
• ½ liter beef broth
• 3 stalk(s) leeks
• 40 g butter
• 800 g potatoes
• ¼ liter of milk
• Salt
• pepper
• nutmeg
• Mustard
• Vinegar
• some sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Remove the root fibers and excess green parts from the leeks. Cut into short pieces and sauté in butter and a little beef stock, covered, until soft. Hard-boil the eggs, peel them, and halve them. Cut the bacon into even slices and fry. Use the rendered bacon fat to make a nut-brown roux. Pour in the beef stock and leek broth. Whisk until smooth and season the sauce with salt, pepper, sugar, a little mustard, vinegar, and nutmeg. Mash the boiled potatoes, stir in hot milk, and season with salt and nutmeg. Arrange the mashed potatoes flat in the middle of a plate, cover with the leeks, place the bacon slices on top, add the egg halves, and pour the spicy sauce over everything. This recipe was published in 1959 by the Hamburg Electricity Works for cooking classes in schools. At that time, some of the ingredients were still very expensive, so the headline was “If it can cost a little more.”