Peel the potatoes, cut the potatoes and cauliflower into approx. 2 cm pieces. Cook the potatoes and cauliflower (uncovered) in boiling salted water for approx. 25 mins. until very soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob.
Mash the potatoes and cauliflower using a potato masher or fork, mix in the crème fraîche, season.
Roughly chop the parsley. Heat the oil in a non-stick frying pan. Add the breadcrumbs and parsley, press in the garlic, stir fry for approx. 3 mins., remove and set aside.
Heat a dash of oil in the same frying pan. Crack the eggs one at a time and slide into the pan, fry over a low heat for approx. 4 mins., season with salt. Serve with the mash. Sprinkle with the crispy breadcrumbs.