ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | potatoes medium |
| 3 | Eggs large |
| 1/2 Teelöffel | salt |
| 2 | Tomatoes; medium, peeled |
| 4 | Bacon; strips, cubed |
| 3 Teelöffel | milk |
| 1 Tasse | Ham; cooked, small cubes |
| 1 Teelöffel | Chives chopped |
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Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.
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