Summary

Ingredients

• 12 quail egg (s)
• 1 tablespoon butter, for frying
• 1 kg potato (s), waxy, Bamberg croissant, la rat or Sieglinde
• 1 tablespoon goose fat
• 2 shallot (s), finely diced
• 100 g bacon, diced
• 1 teaspoon caraway seeds, finely ground
• 1 tablespoon butter
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg, grated
• salt
• 1 handful parsley, smooth, finely chopped

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Instructions

1. Let the potatoes, which are almost cooked in the skin, cool down, peel them and cut them into slices.
2. If available, use an iron pan for frying, which has never been cleaned with washing-up liquid, so that the potatoes don`t start to cook. Otherwise work with a coated pan.
3. Leave the goose lard at medium temperature and fry the potatoes until golden. After a short time, add the bacon and fry. In the last 5 minutes add the shallots and let them disappear like the bacon under the potato slices on the bottom of the pan. Now mix the finely ground caraway seeds with the butter and coat the potatoes with it. Caraway seeds aid digestion and when mixed with butter, it won`t jump high in a hot pan. Finally, season with salt, pepper and nutmeg and keep warm.
4. Cook the quail eggs in 2 pans in the butter at medium temperature at most, so that they do not turn brown. First, salt the melted butter on the bottom of the pan to get pristine fried eggs. When opening the eggs, shape excess egg white with the pan lifter and carefully push it towards the yolk so that the egg white surface is evenly cooked.
5. Sprinkle the potatoes with a little parsley, arrange on 4 plates and place 3 - 4 fried quail eggs on each.
6. Tip:
7. If you don`t get quail eggs, you take 8 normal eggs.