I think I may have a nice recipe too. It's from my father's home area, former east prussia (now Poland and Russia). It's a very traditional dish, and cheap to boot.
flour (or ready roux)
vinegar, sugar, salt
Peel the potatoes and slice them in halves, put them in a pot with water and a bit salt. Cook them until potatoes are soft and edible, but don't make mashed potatoes out of them ;).
Cut the bacon into small pieces, 4*4 millimeters. Fry them in a larger pot until you have a layer of oil on the bottom. Remove the remaining bacon quarters and put them in a small bowl. Add a bit of water to the pot and heat until it boils. Take the flour or the roux and mix it with the oil&water, until you have a thick sauce. Add water and roux until the pot is 3/4 full of it, it must remain thick.
Add some vinegar, some salt and some sugar. The key is to make the sauce both sweet and a bit sour, depending on your taste.
Boil the eggs hard, when finished, peel them and put the eggs in the sauce in the whole.
When potatoes are ready, put them on the plates, and add the sauce with the eggs. There must be enough sauce to cover both the eggs and the potatoes. I mean really much. If you like the taste of bacon, add the fried bacon quartes you removed earlier, on top of the meal.