Farmer's breakfast as always à la Soundjunky

Ingredients for 2 servings:

• Plant-based cream with butter flavor
• 250 g potatoes, cooked (from the day before), can be a bit more or less
• 1 m.-sized onion(s)
• 5 eggs
• 5 strips of breakfast bacon
• 20 ml whole milk, fresh
• 5 gherkins
• 3 cherry tomatoes, sweet
• Pepper, black from the mill
• Fleur de Sel or sea salt
• 1 bunch chives, finely chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

So simple and a full and lovely meal for (hangover) breakfast

My wife and I love a well-made farmer’s breakfast. Unfortunately, many people are always worried that the eggs won’t turn out well. I’ll show you my version, which always works. First, I cut the potatoes from the previous day into small slices or cubes. I use a 28 cm non-stick frying pan and melt butter-flavored vegetable cream over medium-high heat. When the oil is hot, I add the potatoes and let them sizzle. In the meantime, I chop the bacon and dice the onion and 1 gherkin. While the potatoes are frying, I put 5 eggs and the milk into my shaker, along with a pinch each of salt, pepper, and chives, and shake everything well. When the potatoes have a light brown color on the bottom, I flip them. I add the bacon and onions and let everything sizzle. I reduce the heat to medium and sprinkle the diced gherkins on top. I toss well to ensure everything is evenly distributed. I preheat the oven to 250°C (grill). I push the potatoes to one side of the pan and arrange the halved cherry tomatoes on top, leaving a little space at the edge so the egg can close around the potatoes. Then I pour the eggs over the potatoes and onto the empty side of the pan. I place the pan, potato side down, halfway on the stovetop, as the egg takes longer to cook that way. When the egg starts to set, I carefully loosen it from the edge. Then I lift the side with the egg – it should still be runny on top and cooked on the bottom – over the potatoes. It may not set all the way in, don’t worry, just pour it on top. Now make sure it doesn’t burn on the bottom. When the egg starts to set on top, I put the pan in the oven and let it set further with the grill on. The middle rack is best. When the egg has reached the desired degree of browning, I take the pan out of the oven with a potholder, wait a moment, sprinkle the remaining chives over it, halve the remaining 4 gherkins and serve.