Poached eggs the Upper Franconian way

Ingredients for 4 servings:

• 190 g butter
• 1 large onion(s)
• 6 tbsp flour
• 2 liters of vegetable broth
• 7 potatoes
• 8 eggs
• some sugar
• n. B. vinegar
• salt water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Peel the potatoes and boil them in salted water. Brown the onions in a large pot, then add the butter and flour and sauté until golden brown. Deglaze with the stock and stir well. Bring to a boil, stirring occasionally, until a thick sauce forms (add flour or water if needed). Season with sugar and sweet and sour vinegar. Simmer gently. Meanwhile, hard-boil the eggs, peel them, and add them to the sauce. Bring to a boil briefly, then simmer on low heat for four minutes. Serve immediately with the potatoes.