Farmer's breakfast with spring wild herbs

Ingredients for 1 servings:

• 2 medium-sized jacket potatoes (from the previous day)
• 4 eggs
• 75 g bacon, diced lean
• 1 small onion(s)
• n. B. Wild herbs such as wild garlic, ground elder, nettles, dead nettles and dandelions
• 1 pinch of marjoram
• 1 clove(s) garlic
• e.g. salt and pepper
• 1 dash of rapeseed oil for frying
• some tomatoes, for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a recipe for Lent

Peel the boiled potatoes, slice them, fry them, and season them lightly with salt, pepper, and marjoram. Then cut the onion into large squares, add them to the potatoes, then add the garlic and bacon one after the other and fry them. Push the fried mixture to one side and pour the beaten, lightly seasoned eggs over them. Let the egg mixture spread evenly over the entire pan. Spread the washed and finely chopped wild herbs evenly over the other side of the egg mixture. Let the egg mixture set slightly, then fold the herb side over the potato side and fry for a short while. Then try to get the farmer’s breakfast completely out of the pan and onto the plate and garnish. Tip: You can also adapt it with other herbs.