Ingredients
-
1 tablespoon oil
-
4 ounces button mushrooms, sliced
-
4 ounces middle rashers bacon, rind and all fat removed, cut into small pieces with the kitchen scissors
-
1 medium onion, peeled and finely chopped
-
4 garlic cloves, peeled and finely chopped
-
4 large eggs
-
1 teaspoon dried thyme
-
sea salt, to taste
-
fresh ground black pepper, to taste
-
4 ounces cheese, grated
-
1 lb boiled potato, diced
Instructions
- Sauté the bacon, onion, garlic and mushrooms gently in the oil, preferably in a non-stick pan, then add the potatoes and allow them to warm through.
- Beat the eggs, add the thyme, season to taste and pour over the potato mixture, sprinkle with grated cheese and cook slowly until the eggs have set.
- Brown the top under the grill (optional), cut into wedges and serve.