500 g potatoes, cooked but firm

4 slices of dry cured ham (jambon du pays)

3 Tbs wine vinegar

8 eggs

8 croûtons of stale country bread

1 head frisée lettuce

3 Tbs olive or walnut oil

salt and pepper

1 garlic clove

2 Tbs peanut oil

Peel the potatoes and cut in pieces. Cook in a liter of salted water, drain and dry.
Make the salad, season it with olive or walnut oil, 1 spoonful of vinegar, salt and pepper. Add the croûtons that have been rubbed with garlic and mix.
In a large pan, heat the peanut oil and sauté the slices of ham, 1 minute per side, and keep them warm.
Break the eggs in the pan juices, add salt and pepper and 2 Tbs vinegar. Serve the fried eggs with the potatoes, the ham and the salad.