Grandma's bacon sauce with eggs and boiled potatoes

Ingredients for 3 servings:

• 9 eggs
• 750 g small potatoes
• 3 packs of ham cubes, 125 g each
• 3 onions
• 4 tbsp flour
• 2 tbsp butter
• 2 jars of vegetable stock, 400 ml each
• Caramel coloring, a few drops
• salt and pepper

Instructions

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

Classics from the 1970s

Peel the onions. Cut off the tips and remove any dry roots from the root end. Halve the onion lengthwise from root to tip. Now halve with a sharp knife and also cut thinly from root to tip, making sure not to cut all the way through the root area. This makes dicing the onion easier. Now cut the onion crosswise into small cubes. Set aside. Peel the potatoes (I use new potatoes) and boil them whole in a pot covered with salted water for about 15 to 20 minutes as usual. To test for doneness, gently pierce the potatoes with a small knife. If the knife sticks without resistance, they are al dente and done. Drain the water with the lid tilted and place the potatoes uncovered on the stove for 1 minute to steam. If possible, take the eggs out of the refrigerator one hour before cooking to prevent them from bursting during cooking. Carefully lower the eggs into boiling water with a slotted spoon and boil until hard-boiled for 8 to 10 minutes. Then refresh under cold running water. Peel and set aside. Fry the ham cubes in a pan. Add the onion cubes and fry both. Remove and set aside. Heat the butter in a saucepan over medium heat and whisk in the flour until the flour turns a light brown color. Make sure there are no lumps. Now slowly add the vegetable stock in small portions, stirring constantly with a whisk to avoid lumps. Let the sauce simmer over low heat for about 15 minutes to remove the flour flavor. Now add the bacon cubes and onions. Bring the sauce back to a boil. Darken the bacon sauce with caramel coloring, a few drops at a time, until the desired color is achieved. Season the sauce with salt and pepper. To serve, arrange 3 eggs on each serving on a plate. Top with potatoes, if desired, and the bacon sauce.