Creamy stew with bouncer cheese

Remove the onions from the bag stew. Boil the potatoes with the sliced ​​carrots from the bag of stews together according to the instructions on the packaging of the potatoes.

Melt the butter in a non-stick frying pan and fry the onions until golden brown. Remove them from the pan. Add the oil to the shortening and fry 4 fried eggs. Divide the cheese once the protein has solidified. Divide half of the fried onions, cover the pan and heat the eggs for another 5 minutes on low heat.

Drain the potatoes with carrots, keep a little moist behind, and crush them into a coarse puree. Stir in the lamb's lettuce, the rest of the fried onions and the crème fraîche, add some left-over cooking water and warm the stew.

Divide the stew over 4 deep plates and serve the cheese jumpers next to it.