Remove the peel from the potatoes, rinse, cut into cubes and make in salted water for about 10 min. In the meantime, make the eggs hard in 10 min, then rinse, peel and chop. Heat the milk. Drain potatoes, press with a potato ricer directly into the hot milk and stir. Clean spring onions and cut into rings. Cut chili pepper lengthwise, scrape out seeds and chop very finely. Mix onions, chili and eggs. Stir half into the puree and season heartily. Melt butter, pour over puree and sprinkle with remaining onion and egg mixture.
Addition: rump steak
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