Farmer's Breakfast

Name: Farmer's Breakfast
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.2 kg Potatoes; 4 TABLESPOONS Oil; 6 Eggs; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 250 g Cured ham; 1 collar Chives; 1 glass jar (370 ml/ separation weight: 220 g) mixed pickles; 7-10 Tbsp Tomato quarters, iceberg lettuce and parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1.2 kg Potatoes
4 TABLESPOONS Oil
6 Eggs
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
250 g Cured ham
1 collar Chives
1 glass jar (370 ml/ separation weight: 220 g) mixed pickles
7-10 Tbsp Tomato quarters, iceberg lettuce and parsley

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Leave to cool, peel and cut into thin slices. Fry them in 2 tablespoons of hot oil until golden brown, turning them over. Whisk eggs and milk. Season with salt and pepper. Remove potatoes from the pan. Heat 1 teaspoon of oil in the pan. Add 1/4 of the potatoes. Pour 1/4 of the egg milk over it and let it simmer at low heat and keep it warm. Bake 3 more farmer's breakfasts this way. Cut the ham into cubes. Wash the chives and cut into small rolls. Arrange the farmer's breakfast on plates, fold one half over and sprinkle with ham and chives. Mixed Pickles extra is enough. Garnish with tomato quarters, lettuce and parsley as desired
2
Scarf: Meyer Mayor
3
Bowls: ASA