Potatoes with a Flemish twist

Name: potatoes with a Flemish twist
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon mace; 125 gram butter; 4 egg; 125 gram strips of smoked bacon; 3 tablespoon parsley; 1 tablespoon sunflower oil; 500 gram roseval potatoes

Ingredients

Directions

Boil the eggs and let them cool down.
Preheat the oven to 170 ° C and clean the potatoes under cold water.
Grease an oven dish with oil and bake the unpeeled, whole potatoes in the oven for about thirty-five minutes.
Chop or cut the parsley.
Fry the bacon crispy in a frying pan over medium heat.
Let it cool down and then cut smaller.
Peel the eggs, cut into quarters and sprinkle with a little salt.
Let the butter melt in a saucepan with the mace and salt, then turn off the heat.
Remove the film.
Remove the potatoes from the oven and put the plates in with the oven door open.
Cut the warm potatoes into quarters or halves and sprinkle with a little salt.
Lay them playfully on warm plates with the eggs, sprinkle with the bacon and freshly ground pepper.
Spread the butter over it and sprinkle with parsley.