The hunter's breakfast from the forest of Spandau

Ingredients for 1 servings:

• 4 large eggs
• 4 slices of bacon, approx. 150 g
• 1 can chanterelles
• 1 large onion(s)
• 1 clove(s) garlic
• 2 slices of white bread or toast
• 1 tsp salt
• 1 tsp black pepper
• 200 g spinach
• 125 g cream
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Hearty breakfast according to Spandau recipe

Fry 3-4 strips of bacon in a pan for 3-5 minutes and, while this is happening, toast 2-3 slices of white bread. Place the toasted white bread on a large plate and sprinkle the crispy fried bacon on top. Place the plate in a preheated oven (approx. 50-70°C) to keep it nice and warm. Fry the onions in a pan with a little clarified butter. Then add the well-drained chanterelles. Be careful, these mushrooms don’t want to stay in the pan if the temperature is too high. It is advisable to lower the temperature a bit or place a sieve over the pan. After approx. 5-8 minutes, add the spinach. Mix together in the pan for approx. 3-5 minutes. The amount of spinach can be adjusted according to hunger, appetite and taste. Season with salt and pepper. Now beat the eggs with the garlic, stir well and then add to the pan. Stir everything together in the pan for another 3-5 minutes until cooked through. Now remove the plate from the oven. BE CAREFUL and use potholders only, as it is hot! Add the egg and the other ingredients to the white bread and bacon and serve. Optional: For those wide-eyed guests, you can add a dash of cream and a spoonful of flour to the eggs. Not too much, because otherwise it won’t really taste like egg. Season with salt and pepper. Perhaps slice a tomato and place it on a lettuce leaf. But please, no ketchup here either.