This is an old German dish which makes for a hearty breakfast or lunch.
In a heavy bottom skillet (we used a smoothly surfaced old cast iron skillet) sauté bacon until crisp and then crumble it into 2 tablespoons olive oil.
Wash and peel potatoes and onions. Cut potatoes into 1 1/2 inch cubes and slice onions lengthwise. Sauté onions and potatoes in olive oil and bacon. Add whole peeled garlic cloves after 10 minutes or so, turning until they obtain a roasted color on both sides; mash roasted garlic into the olive oil with a fork. Turn potatoes with a spatula to brown on all sides. Add sage. When potatoes are tender and browned, break eggs into a small bowl, one at a time, and stir (don't beat) lightly with a fork, leaving the egg yolk and white mostly separated. Drizzle egg over the top of the potatoes in the skillet. Do not stir. Continue until all eggs are used. Sprinkle with salt, pepper, and garlic powder. When eggs begin to set, stir the potatoes to break up the eggs. Cover for 1-2 minutes and cook over low heat.
Serve hot.
Quantities of any of the ingredients can be modified to suit your taste and the number of people being served.
If you're watching cholesterol, it's nearly as good with the bacon omitted; lean ham or pancetta may also be used. The sage is optional.
This dish is easy on the budget and has been a Sunday morning favorite in our family for generations.
Submitted by: CM
