Ready in: 30 min Serves: 2 Complexity: medium Origin: Main Dishes
8.8 oz potatoes, sliced, from the day before or freshly cooked
1.4 oz roast veal, sliced
1.4 oz roast beef, sliced
1 oz bacon, cubed
1 oz onions, chopped
0.4 oz garlic, chopped
0.2 oz herbs, chopped (marjoram, parsley, chives, savory, thyme, caraway seed)
1. Fry the eggs slowly in butter and salt them. Roast the potato slices on both sides with a bit of lard in a coated pan until crispy.
2. In another pan, gently roast the bacon and meat with 0.4 oz garden herbs lard or clarified butter. Add the onions and garlic and briefly roast them.
3. Add the herbs and the roasted potato slices, turn them and serve with the fried eggs.
Image: Tiroler Groestl from Stubaital (www.stubaital.at) © TVB Stubai Tirol, Fotograf: Andre Schönherr