Potatoes with scrambled eggs and herb sauce

Ingredients for 3 servings:

• 1 pack of sauce powder for herb sauce
• some lemon juice
• 1 vegetable stock cube
• some salt and pepper
• 5 garlic cloves
• some paprika powder, sweet
• some garlic powder
• Maggi
• some flour
• n. B. Mustard, medium hot
• 1 shot of white wine, preferably semi-dry
• 8 eggs
• 500 g potatoes
• some sparkling or medium mineral water
• 2 tbsp herbs, fresh or frozen
• n. B. Herbs of Provence

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

First, wash the potatoes and boil them in salted water. Use peeled or unpeeled, as desired. Make the required amount of liquid for the sauce from the vegetable stock cube and water. Bring to a boil and add the sauce powder according to the package instructions, stir. Season with more herbs, salt, pepper, sweet paprika, Maggi, and 3 crushed garlic cloves. Thicken with a little flour and bring to a boil over medium heat. Add a little lemon juice and 0.5 tbsp of mustard. Season to taste with garlic powder and other spices. Let the sauce simmer for about 5 minutes and season to taste with a splash of wine. Crack the eggs into a bowl and whisk with salt, pepper, a teaspoon of mustard, Provençal herbs, 2 crushed garlic cloves, and lemon juice. Then add a splash of mineral water, mix well again, and fry the mixture in the pan until scrambled. Finally, serve with the potatoes and sauce.