Served as breakfast. Non-vegetarian dish. Speciality: Low Sodium, Reduced Carbs diet.

German

4 large Eggs

2 Tablespoons Milk

1-2 Tablespoon minced fresh Parsley

Salt (to taste)

Fresh ground Black Pepper (to taste)

4-6 slices thick Bacon, cut into 1-inch pieces

1 medium Onion, cut into large dice

3/4 lb small Red Potatoes, boiled until tender then cut into 1/4-inch slices

Break the eggs into a bowl; add in the milk, parsley, salt, and pepper. Whisk to combine (you should still see large bubbles); set aside. Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm. Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown. Add in the potatoes; continue cooking until they are golden with some brown edges. Stir in the bacon; then pour in egg mixture. With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer. Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook). Spoon out and serve immediately.

Preparation time: 30 minutes

Cooking time: 50 minutes

Serves: 4

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