Sauce for baked potatoes

Ingredients for 1 servings:

• 1 cup crème fraîche with herbs
• 1 cup of natural crème fraîche
• 1 cup herb cream cheese
• 50 g bacon or ham, in small cubes, possibly more
• 2 spring onions
• 2 tbsp fried onions
• 1 egg(s)
• pepper
• herbal salt
• marjoram
• e.g. parsley
• e.g. chives
• some butter
• possibly milk
• possibly ground savory

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with bacon, onions, egg

Slice the green parts of the spring onions into thin rings and finely chop the white parts. Beat the egg briefly with a fork. Mix the crème fraîche and cream cheese in a sufficiently large bowl. Heat the butter in a pan. Fry the bacon cubes until crispy and add them to the crème fraîche. Briefly sauté the white parts of the spring onions in the pan and also add them to the crème fraîche. Finally, scramble the egg in the pan, break it into small pieces and add it to the bowl. Lightly crush the fried onions and mix them into the crème fraîche along with the green parts of the spring onions and any other finely chopped herbs. Season to taste with pepper and a pinch of herb salt if desired (note: the mixture is already well seasoned!!). If the sauce is too salty, you can dilute it with milk or more unseasoned crème fraîche. Let it sit in the refrigerator for at least 1 hour. If you have it and like it, you can add some ground savory or a suitable herb salt to the mixture. This gives the sauce a final kick. The sauce can also be mixed with sliced ​​boiled potatoes for a slightly different potato salad.