Mediterranean farmer's breakfast

Ingredients for 2 servings:

• 1 onion(s)
• 4 m.-sized potatoes
• 4 eggs
• 30 g bacon, diced
• 2 m.-large tomato(s), dried
• 2 tbsp milk
• 1 tsp horseradish
• 20 g feta cheese
• some salt and pepper
• 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious farmer’s breakfast with dried tomatoes and feta

First, peel the potatoes and boil in salted water for about 20 minutes. Crack the eggs into a bowl, whisk them with the milk and horseradish. Cut the feta cheese into small cubes or crumble them and add them to the pan. Also cut the sun-dried tomatoes into bite-sized pieces and add them. Season everything with salt and pepper. While the potatoes are cooking for the last few minutes, peel the onion and cut it into fine cubes or rings. Put the oil in a pan and sauté the onions briefly. Add the bacon and fry for about 2 minutes over medium heat. Drain the potatoes and rinse briefly if necessary, cut into slices and add to the pan with the onions and bacon. Add the egg mixture to the remaining ingredients in the pan and let it set briefly, stirring carefully with a spatula every now and then. Remove from the pan before the egg gets too dry! Goes well with baguette, for example.