Preparation
- Boil the potatoes in their skins until tender, let cool, peel and slice. Boiled potatoes from the day before work best.
- Whisk the eggs with the milk, salt, pepper and nutmeg. Render the bacon in a large frying pan with the butter until crisp, add the onions and fry until translucent.
- Add the potato slices and fry until golden. Mix in the ham strips and diced gherkins and season boldly with marjoram, paprika, salt and pepper.
- Turn the heat down, pour the egg mixture evenly over the potatoes, put a lid on and let the egg set slowly without the base burning.
- Cut into pieces or fold over, sprinkle with chives and serve immediately. If the pan is not big enough for everything, fry in two batches.
Drink with it
Wheat beer · excellent match
Hefeweizen, pale
The soft yeast fullness and clove-banana fruit suit the egg, and the lively carbonation cuts the fat of the bacon and fried potatoes.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Pils or Helles
Tart bitterness and bubbles run through the frying fat and refresh after the bacon.
Pils or Helles: What's the Difference?Sparkling wine · good match
Brut Sekt or Crémant
Acidity and fine bubbles keep refreshing the palate after bacon and egg.
Sparkling wine, Champagne, and Prosecco: what's the difference?