Remove peel from potatoes and carrots and cut into cubes. Cut the young onion into rings. Cut tomatoes into quarters, remove stalks and cut into cubes.
Heat clarified butter, fry the bacon cubes in it, then fry the potato cubes in it. Add carrot cubes and roast for 10 minutes. Add tomatoes and spring onions, fold in carefully. Season with salt and pepper.
In a separate frying pan, roast eggs in melted butter, place on top of potatoes and garnish with basil.
Serving: Green leaf salad in vinegar-oil mariander.
-2:2444/1280.6 22/11/94 **
Our tip: Use a deliciously spicy bacon for a delicious touch!
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