Farmer's breakfast from the oven

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Meanwhile peel 3-4 onions and dice them roughly. Cut the bacon into large cubes as well. Drain potatoes, rinse with cold water and peel the skin. Let the potatoes cool down and cut into slices. Put bacon and 3 tablespoons of oil on a fat pan and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes until crispy.

2. 2

   Mix in onions and fry for another 10 minutes. Then add the potatoes, season with salt and pepper and mix well. Fry potatoes for 25-30 minutes, turning 2-3 times. Whisk eggs and milk. Season with salt, pepper and nutmeg. Pour over the potatoes and bake for another 10-15 minutes. After half the time, turn carefully. Wash the tomatoes, dab dry and cut into slices. Clean, wash and drain lettuce well. Pluck lettuce into bite-sized pieces. Wash parsley, dab dry and cut into fine strips, except for a little garnish.

3. 3

   After half the time, turn carefully. Wash the tomatoes, dab dry and cut into slices. Clean, wash and drain lettuce well. Pluck lettuce into bite-sized pieces. Wash parsley, dab dry and cut into fine strips, except for a little garnish. Peel the remaining onion and chop finely. Mix vinegar with some salt, pepper and mustard. Add onion and half of the parsley. Add 4-5 tablespoons of oil. Mix salad, tomatoes and vinaigrette. Sprinkle the rest of the parsley over the finished farmer's breakfast and serve with salad and gherkins

4. 4

   Peel the remaining onion and chop finely. Mix vinegar with some salt, pepper and mustard. Add onion and half of the parsley. Add 4-5 tablespoons of oil. Mix salad, tomatoes and vinaigrette. Sprinkle the rest of the parsley over the finished farmer's breakfast and serve with salad and gherkins

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
620 kcal

CARBS
36 g

FATS
43 g

PROTEINS
20 g