Hearty farmer's breakfast

Ingredients for 2 servings:

• 400 g potatoes, waxy
• some salt
• 1 pickle(s)
• ½ onion(s)
• 6 stalks of chives
• 50 g bacon cubes
• 20 g clarified butter
• 2 eggs, size M
• 2 tbsp milk
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash the potatoes and boil them with the skin on in salted water for about 20 minutes. Cut the gherkin into fine strips and set aside. Peel the onion and chop finely. Rinse the chives, shake dry and cut them into fine rolls. Cut the cooled potatoes into large cubes. Heat a large pan and fry the bacon until crispy. Add the diced onion and sauté until translucent. Melt the clarified butter in the pan and add the potatoes. Continue frying with the diced onion and bacon until the potatoes are nicely browned. Crack the eggs into a small bowl, then whisk with the milk, salt, pepper and nutmeg. Pour over the potatoes and let them set. Just before serving, sprinkle with the chives and cucumber strips.