Vegetables with Emmentaler AOP sauce and fried egg

Peel the potatoes and vegetables and cut into 2 cm cubes. Bring the stock to the boil, add the potato and vegetable cubes and bay leaves, and cook, covered, for around 15 minutes until soft.

Finely grate the Emmentaler AOP. Finely cut the chive. Stir the cornflour into the cream, add to the vegetables and boil for 1-2 minutes. Pour the sauce into a high-sided vessel. Add the Emmentaler AOP and chive and puree with the hand-held blender.

Pour the sauce back into the pan. Add the vinegar, season with salt and pepper.

Melt butter in a frying pan and fry the eggs, season with salt, pepper and paprika powder.

Arrange the vegetables on a plate, cover with the sauce and serve with a fried egg on each plate.