Potato pan with egg

Ingredients for 4 servings:

• 600 g potatoes, in wedges
• 1 onion(s), chopped
• 400 g carrot(s), in wide sticks
• 50 ml herb butter
• 300 g beans, green, frozen
• 200 ml vegetable stock
• 4 eggs
• 1 bunch dill, chopped
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Brown the potatoes in the herb butter, then sauté the onions and briefly fry the carrots. Stir in the beans and pour in the vegetable stock. Bring to a boil and simmer over medium heat for 15 minutes. Meanwhile, boil the eggs for 6 minutes until soft-boiled, peel, and halve them. Season the cooked vegetables with salt and pepper and stir in half of the dill. Arrange on plates, top each with two egg halves, and sprinkle with the remaining dill.