Potatoes, scrambled eggs and salad

Ingredients for 3 servings:

• 3 portions of waxy potatoes
• 1 head of lettuce
• 4 eggs
• 100 g bacon, fattier
• 1 lemon(s)
• ½ liter buttermilk
• 150 ml milk
• 1 bunch of chives
• 1 bunch of dill
• 1 m.-sized onion(s)
• some sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

an original recipe from my grandmother… perfect for hot days

Peel and boil the potatoes. Meanwhile, dice the bacon and fry over high heat until lightly browned. It’s normal for it to smoke. Meanwhile, finely chop the dill (amount to taste) and add it to a bowl with the buttermilk. Stir in the juice of half a lemon and season with plenty of sugar. The dressing can taste slightly sweet. Remove the bacon from the heat and let it cool slightly, as it will be very hot. Stir the bacon cubes into the dressing with half of the rendered fat. Set the dressing aside. For the scrambled eggs, finely chop the onion and chives and whisk the eggs with the milk in a bowl. Fry the onion cubes in the pan with the remaining bacon fat until translucent. Add the egg-milk mixture, sprinkle with the chives, and cook over medium heat until set. Season to taste with salt and pepper. Don’t stir too often. The scrambled eggs can brown slightly on the bottom. Wash the lettuce and chop, slice, or tear it into small pieces. Only when everything is ready, add the dressing to the salad and stir. Add the potatoes, scrambled eggs, and a slightly larger portion of salad to the plate and enjoy.