2 1/2 pounds potatoes
1/2 cup white sugar
1/2 teaspoon salt
4 cups chicken broth
1 teaspoon dried thyme and 2 teaspoons white wine
1/4 cup fresh thyme from
6 carrots, sliced
4 bay leaves
Bring a medium pot of salted water to a boil. Cook potatoes until tender, 4 to 5 minutes. Drain and cool.
In a large pot over medium heat combine potatoes, 1/2 cup sugar, 2 teaspoons salt and 1 teaspoon wine. Bring to a boil and cook 10 minutes. Increase heat, heat and simmer. Reduce heat to low and simmer until all liquid is absorbed, 10 to 20 minutes.
While potatoes and potatoes cook, heat broth, thyme and 2 teaspoons wine in a large, non-stick bowl over medium. Bring to a boil and then reduce heat to low. Simmer 5 minutes. Stir in eggs and thawed bay leaves; cook until done.
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