Braised Vegetables with Fried Eggs

Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain and run under cold water. Peel and let cool. Peel the asparagus, cut off the woody ends and simmer in a pot of boiling salted water with a pinch of sugar until tender, 10-15 minutes. Drain, rinse under cold water and drain well. The carrots and kohlrabi peel, cut the kohlrabi into strips or wedges and slice the carrots 1 cm (approximately 3/8-inch) thick.

Blanch the kohlrabi and carrots in a pot of boiling water with a pinch of salt until crisp-tender, about  2 minutes, drain. Peel the garlic and crush lightly. Clean the mushrooms and cut in half. Rinse the thyme and shake dry. Clean the spinach, rinse and blanch in a pot of boiling salted water for a few seconds, drain, rinse under cold water and squeeze dry. Shape the spinach into small flat rounds. In a pan heat the butter and fry the potatoes for 4-5 minutes, add the carrots, mushrooms, kohlrabi, asparagus and garlic and cook 3-4 minutes, stirring occasionally.