Mushrooms with Scrambled Eggs, Fried Potatoes and Lettuce

Boil and peel the potatoes. You can also use boiled potatoes from the day before. Cut the potatoes and mushrooms into thin slices, cut the spring onions into rings and cut the onions into small cubes.

Heat a pan with oil and fry the diced onion in it. When the onion pieces are golden brown, add the bacon cubes and fry them briefly. Then put the potato slices in the pan. Season the potatoes with pepper, salt and ground caraway seeds. When the potatoes have reached the desired browning, sprinkle them lightly with nutmeg powder, stir everything well again, place in a container and keep warm.

Heat the pan with a dash of fresh oil and fry the cut spring onion rings together with the 2 cloves of garlic (press the garlic on beforehand). When the onions are translucent to golden brown, add the sliced ​​mushrooms. Season everything well with pepper and salt, otherwise the mushrooms will taste too bland. Fry everything over high heat for about 10 minutes. Stir 6 tablespoons of tomato sauce (or 3 tablespoons of tomato paste) into the mushrooms. Now beat the eggs over it and stir in carefully.

Arrange the whole thing with the mixed salad, decorate a little with pickled garlic and tomato pieces and serve. You can also sprinkle finely chopped parsley on top. Bon Appetit!