Potatoes, Scrambled Eggs and Lettuce

Summary

Ingredients

• 3 port. Potato (s), waxy potatoes
• 1 head lettuce
• 4 egg (s)
• 100 g bacon, fatter
• 1 lemon (s)
• 0.5 liter ½ buttermilk
• 150 ml milk
• 1 bunch chives
• 1 bunch dill
• 1 medium onion (s)
• some sugar
• salt and pepper

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Instructions

1. Peel and cook the potatoes. Meanwhile, cut the bacon into small cubes and leave it in the pan over high heat until the cubes turn lightly brown. It is normal for it to smoke.
2. In the meantime, chop the dill (amount according to taste) and place in a bowl together with the buttermilk. Stir in the juice of half a lemon and add plenty of sugar to taste. The dressing can have a slightly sweet taste.
3. Take the bacon off the stove and let it cool down a bit because it is very hot. Stir the bacon cubes with half of the rendered fat into the dressing. Set the dressing aside.
4. For the scrambled eggs, cut the onion and chives into small pieces and mix the eggs with the milk in a bowl. Fry the onion cubes in the pan with the remaining bacon fat until translucent.
5. Add the egg-milk mixture, sprinkle with the chives and let set over medium heat. Season with salt and pepper to taste. Don`t stir too often. The scrambled eggs can turn a little brown on the underside.
6. Wash and chop the lettuce, cut or pick it up. Only when everything is ready add the dressing to the salad and stir. Put the potatoes, scrambled eggs and a slightly larger portion of salad on the plate and enjoy.