John Myers
Ingredients for 2 servings:
- 500 g potatoes, waxy
- 100 g bacon (strips)
- 2 onions
- 3 eggs
- 1 can kidney beans, approx. 400 g
- 1 class can/n corn kernels, approx. 150 g
- some clarified butter
- Herb salt and pepper from the mill
- Fleur de Sel
- some parsley, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Peel the potatoes and cut into quarters. Peel and roughly chop the onions. Drain, rinse, and set aside the beans and sweetcorn. Heat a little clarified butter in a pan and fry the bacon for 3 minutes until crispy. Now add the onions and potatoes. Fry everything over high heat for about 25 minutes, until the potatoes are browned and cooked through. Season with herb salt and plenty of pepper. Add the beans and sweetcorn. Heat everything until hot, then crack the eggs over the top like fried eggs. Season the eggs with fleur de sel, salt, and pepper, and let them set with the lid on, for about 15 minutes, until cooked to your desired doneness. Sprinkle with parsley and serve.
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