Hunter's breakfast à la Sinaidi

Ingredients for 2 servings:

• 4 medium-sized potatoes, preferably waxy
• 1 can mushrooms (or fresh ones) halved or sliced
• 80 g bacon (belly bacon), streaky (or bacon)
• 4 m.-sized eggs
• 1 m.-sized onion(s), quartered and cut into fine strips
• 1 bell pepper(s), red, diced
• 1 chili pepper(s), very finely diced
• 2 cloves garlic, finely chopped
• Chives, in rolls
• 2 tbsp clarified butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Potato pan with mushrooms and egg

Boil the potatoes, rinse well, peel and slice. Fry the potato slices in a large pan in 1 tbsp clarified butter until nice and crispy. Meanwhile, cut the bacon into thin slices and fry in a second pan in 1 tbsp hot clarified butter until light brown, remove from the pan and set aside. Now add the onion and fry until translucent. Add the garlic, mushrooms, bell peppers and chili one after the other and fry over medium heat until the vegetables are al dente. Add this mixture and the fried bacon to the potatoes in the large pan and mix. Beat the eggs with salt and pepper and pour over the potato mixture. Fold in lightly and allow to set. Either put the lid on or turn occasionally. Serve sprinkled with the chives.