Wash the potatoes thoroughly under running water and cook with the skin on for about 20 minutes. Drain, steam, let cool down a little. Peel the potatoes. Let cool down completely. Then cut the potatoes into 1 cm thick slices. Cut the bacon into strips. Wash the mushrooms briefly, drain them and cut off the ends of the stems. Halve the mushrooms. Clean and wash the spring onions and cut into thin rings. Leave out the bacon in a pan, fry until crispy. Take out, set aside. Fry the potatoes in 30g of hot clarified butter for about 7 minutes. Fry the mushrooms and spring onions in the remaining hot fat for about 3 minutes. Remove.
Whisk eggs, milk, salt, pepper, nutmeg and chopped basil together. For each farmer`s breakfast, put 10g fat in a pan and heat up. Pour in a quarter of the egg milk. Put a quarter of the potato mixture on half. Slide the egg mixture onto the potatoes. Cover and let stand for about 3 minutes until the underside is browned. Turn the farmer`s breakfast out onto a plate and keep it warm.
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