Fill a saucepan with the high edges of water and heat it with the vinaigrette until it is ready.
Stir the liquid with a spatula to create a swirl in the center and cook the scalded potatoes, one at a time, for three minutes.
Extinguish the skin with a foam and soak it for 2 minutes in very cold water.
Dry them with absorbent paper and reserve them separately.
Heat the hatch in a saucepan and reduce it for approximately 10 minutes, adjusting the salt and spice. Chop the mint finely, well washed and dried, and cut the sweet Provolone Valpadana DOP into 4 rods of 1 cm. of espesor.
Remove the peel of the two lemons and reserve it separately.
Place 2 eggs in each cocotte, add the mint, add the mint and add the remaining pieces to the top. Place on the stove in grill mode, at 220°, for approximately 4 minutes, just the time to gratinate the sweet Provolone Valpadana DOP.
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