for 2 person

Steam the potatoes

1 tbsp	clarified butter
800 g	waxy potatoes, cut into approx. 1 cm cubes

Fry the potatoes

80 g	diced bacon
2	spring onions, incl. green part, cut into thin rings (incl. green part)
¼ tsp	salt
a little	pepper
2	fresh eggs
1 pinch	salt

How it's done

Steam the potatoes

Heat the clarified butter in a non-stick frying pan. Add the potatoes, sauté for approx. 5 mins., stirring occasionally, then cover and cook over a medium heat for approx. 10 mins. until soft. Remove the lid and turn up the heat.

Fry the potatoes

Add the bacon and onions, fry for approx. 8 mins. until golden brown, stirring occasionally, season. Reduce the heat, make two wells in the potatoes using a spatula. Crack the eggs, carefully slide them into the wells one at a time. Cover and cook over a low heat until the egg whites are set but the yolks are still runny. Salt the eggs, plate up.

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