Clean the mushrooms and cut them into thick slices; Finely dice the back bacon and onion and stick half of the diced onion with a little salt and pepper under the beaten eggs; finely chop the parsley.

In a large pan, fry the bacon cubes with a pinch of butter and add the mushrooms with the remaining onion cubes. Season with a little pepper and salt and fry, turning several times, until the mushrooms start to brown.

Pour in the eggs and let them set, using a wooden spoon to keep pushing the egg from the edge of the pan towards the center, until everything is nice and fluffy and juicy - the egg should not become too firm. Sprinkle with the freshly chopped parsley and serve in the pan.

Place the egg and porcini mushrooms on a buttered slice of fresh farmer's bread and enjoy. Good Appetite!!

By the way, stone mushrooms with egg also taste good for lunch ... of course!