Preparation (about 55 min):
Clean and make potatoes, remove peel and press through the press. Clean the spring onions, cut them into rolls, rub the mushrooms with kitchen paper and cut them into slices. Sauté onions in hot olive oil until translucent. Add all the vegetables and mushrooms, sauté, add pine nuts. Season with salt and pepper, add vegetable soup and cook until al dente.
Stir the potatoes with heated milk and butter, season with pepper, nutmeg, salt, add a little olive oil. Add the sautéed vegetables, mix well and pour into a buttered gratin dish.
Use a damp ladle to press four wells into the mixture, crack the eggs into the wells, sprinkle Parmesan and kitchen herbs around the wells and bake the casserole in a heated oven at 150 degrees for ten to 15 minutes. Then turn on the top heat for eight to ten minutes to bake. Serve the gratin in the dish.
Tip: As an alternative to fresh chives, you can also use freeze-dried chives.