Farmer's breakfast with mushrooms and spring onions

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 150g bacon
• 200 g mushrooms, small
• 1 bunch of spring onions
• 50 g clarified butter
• salt and pepper
• 8 eggs
• 8 tbsp milk
• nutmeg
• 1 bunch of basil
• 40 g butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the potatoes thoroughly under running water and boil with the skin on for about 20 minutes. Drain, steam, and allow to cool slightly. Peel the potatoes. Allow to cool completely. Then cut the potatoes into slices about 1 cm thick. Cut the bacon into strips. Briefly wash the mushrooms, drain, and trim the stem ends. Halve the mushrooms. Trim and wash the spring onions and slice them thinly. Fry the bacon in a pan until crispy. Remove and set aside. Fry the potatoes in 30g of hot clarified butter for about 7 minutes. Fry the mushrooms and spring onions in the remaining hot fat for about 3 minutes. Remove. Whisk together the eggs, milk, salt, pepper, nutmeg, and chopped basil. For each farmer’s breakfast, put 10g of fat into a pan and heat. Pour in a quarter of the egg milk. Add a quarter of the potato mixture to half of the mixture. Spoon the egg mixture onto the potatoes. Cover and let stand for about 3 minutes, until the underside is browned. Turn the farmer’s breakfast out onto a plate and keep warm.