Potatoes with scrambled eggs and salad

Ingredients for 1 servings:

• 200 g potatoes, waxy, medium-sized
• ¼ head of iceberg lettuce
• 50 ml buttermilk
• 1 tsp sugar
• ¼ bunch parsley
• 2 eggs
• 150 ml milk (1.5% fat)
• salt and pepper
• nutmeg
• Butter or margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the potatoes, quarter them, rinse them, and bring them to a boil in cold, salted water. Simmer for about 10 minutes at low heat, or until the doneness test is successful. Drain the cooking water. Meanwhile, cut the iceberg lettuce into bite-sized pieces. Dissolve the sugar in the buttermilk and stir into the salad. Finely chop the parsley. Whisk the eggs with the milk and season with salt, pepper, and nutmeg. Grease a small saucepan with margarine or butter, add the milk and egg mixture, and cook over low heat, stirring continuously, until the egg is set. Let the set egg stand for 5 minutes. Serve everything together and garnish the potatoes with the parsley.