By Karla and Patrick Hickman-Robertson
This means ‘Farmer’s Breakfast’ and is the way that farmers in Swabia used up the boiled potatoes left over from dinner the previous evening. It is now known all over Germany and has even penetrated Provence, where Patrick saw a French family at a campsite making it on a primus stove using diced Spam as a substitute for lardons.
3 or 4 fresh eggs
Half an onion
4 or 5 leftover boiled potatoes
50 g lardons
2 tablespoons of olive oil
150g Funghiclub wild mushrooms
2 tomatoes (optional)
A handful of parsley
Salt and pepper
Halve the tomatoes and fry, grill or bake.
Chop the parsley.
Beat the eggs into submission and add salt and pepper to taste. Pour the mixture into a large non-stick saucepan and place on a very low gas, stirring frequently.
Heat the olive oil in a large frying pan. Dice the onions and sauté gently with the lardons.
Slice the potatoes to the thickness of a milk-bottle top and add to the pan.
Chop the mushrooms raggedly and add to the pan. Continue sautéing the ingredients until the sliced potatoes are a light golden brown.
Allow the eggs to come to a creamy consistency and turn off the gas. Add the contents of the pan. Mix together evenly.
Serve on preheated plates and decorate with the chopped parsley. Place the tomatoes on the side of each plate.
Preparation: 8-10 minutes
Cooking: 10-12 minutes
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