Sweet potatoes with caper sauce and egg

Ingredients for 2 servings:

• 2 sweet potatoes
• 4 eggs
• 1 tbsp butter
• 1 tbsp, heaped flour
• 3 tbsp capers
• 300 ml vegetable stock
• ½ lemon(s), juice
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

something different and changeable

First, boil the eggs. These can be hard-boiled or soft-boiled, depending on your preference. Fried or scrambled eggs are also fine; prepare these a little later. Peel the sweet potatoes, cut them like boiled potatoes, and cook them in a little vegetable stock with a dash of lemon juice until soft. Note: Sweet potatoes only need 3-4 minutes to cook! Then drain the sweet potatoes. As a variation, you can also prepare the sweet potatoes in a mashed potato. To do this, boil the potatoes a little longer until they are completely soft. Do not drain the vegetable stock completely and mash the sweet potatoes with a potato masher so that they still have a few chunks. Season the sweet potato mash with pepper. For the sauce, heat the butter in a saucepan, add the flour while stirring, and gradually add enough vegetable stock, stirring constantly, until the desired consistency is reached. Now add the capers, spices, and the remaining lemon juice and let simmer briefly. Finally, you can add the boiled eggs to the sauce and let them cook for a moment, or serve them separately. If you’re using fried or scrambled eggs, serve them separately anyway. Serve the potatoes, sauce, and eggs on plates. A green salad is a delicious addition.