Farmer's breakfast with mushrooms

Name: Farmer's breakfast with mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 500 g Potatoes; 250 g Mushrooms (e.g. brown and white); 1 medium onion; 1-2 TABLESPOONS oil, salt, pepper; 4 eggs, 2-4 tablespoons of milk; 2 discs raw ham (approx. 30 g each; e.g. Black Forest Ham); 7-10 Tbsp Augurk, peterselie; 7-10 Tbsp and tomato

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

500 g Potatoes
250 g Mushrooms (e.g. brown and white)
1 medium onion
1-2 TABLESPOONS oil, salt, pepper
4 eggs, 2-4 tablespoons of milk
2 discs raw ham (approx. 30 g each; e.g. Black Forest Ham)
7-10 Tbsp Augurk, peterselie
7-10 Tbsp and tomato

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Then drain, rinse and peel. Let the potatoes cool down
2
Clean the mushrooms, clean them thoroughly, wash if necessary and cut them into slices. Peel and chop the onion. Cut potatoes into slices
3
Heat the oil in a large coated pan. Fry the potatoes in this pan until golden brown, turning occasionally. Fry onion and mushrooms for about 5 minutes, season
4
Whisk eggs and milk, season. Pour over the potato mixture. Allow to set at a mild heat, pushing together a little with the spatula from time to time
5
Arrange a farmer's breakfast. Cut the ham into strips and sprinkle on top. Garnish with gherkin fan, parsley and tomato