|250.00 g||bacon — rindless back, chopped|
|2.00||potatoes — boiled, peeled and diced|
|1.00||onion — chopped|
|6.00||eggs — large|
|30.00 ml||cream — or milk|
|30.00 ml||fresh parsley — chopped|
Fry the bacon in a non-stick frying pan until crisp. Remove from the pan and set aside.
Add the potatoes to the pan and fry until browned.
Reduce the heat and add the onion. Fry until soft.
Return the bacon pieces to the pan. Whisk the eggs, cream and parsley together and pour into the pan. Season with salt and paprika.
Cover and cook over a low heat until the egg is almost set. Remove from the heat and keep covered until completely set.
Cut into wedges and serve with crusty bread.