Potato pan with egg

Ingredients for 4 servings:

• 600 g potatoes
• 400 g carrot(s)
• 30 g clarified butter
• 300 g beans, frozen green
• 150 ml vegetable stock, maybe a little more
• 4 eggs
• 1 bunch of parsley
• salt and pepper
• 1 cup crème fraîche
• Mustard, grainy
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple and delicious

Peel the potatoes and cut into wedges. Trim the carrots and cut into sticks (not too small). First, fry the potatoes in the clarified butter for 5 minutes on all sides, then add the carrot sticks to the potatoes in the pan and fry briefly. They shouldn’t brown, just let them brown slightly. Stir in the beans (still unthawed) and pour in the vegetable stock, bring to a boil briefly, and simmer over medium heat for 15 minutes. Add a little more vegetable stock if necessary; how much liquid is absorbed depends on the potatoes. There should still be some liquid left – so don’t let them boil dry. Meanwhile, boil the eggs for 6-7 minutes until soft-boiled, then rinse, peel, and halve. Remove the parsley from the stalks and chop. Season the potatoes generously with salt and pepper and stir in 2/3 of the parsley. Arrange the vegetables on serving plates, top each with two egg halves, and sprinkle with the remaining parsley. This dish goes well with mustard crème fraîche: Whisk crème fraîche with grainy mustard, salt, pepper, and sugar. If you love dill, you can also use dill instead of parsley.