Either you have bacon potatoes from the day before or you cook the potatoes fresh in salted water until they are almost cooked. Meanwhile, clean the egg mushrooms with a mushroom brush and halve or quadruple them with a knife – depending on their size.

Now the potatoes are ready: Pour off the water and let them evaporate covered for 10 – 15 minutes. Peel them and cut the potatoes into slices about 1cm thick.

Peel the onion and cut the bacon into fine strips. Heat the pan and add the butter. Fry the potato slices first and add Aussee mountain core salt and black gold. Turn the potatoes and now add onion, bacon and garlic powder to the pan and let it fry again well.

Now put the egg mushrooms in the pan and whisk the eggs with a little salt, pepper and the dried thyme. The whisked egg is now added over the whole pan filling and let it grow briefly.

Then stir once and sprinkle with fresh parsley. The egg mushroom roast can also be served in style in the rustic pan.

Enjoy your meal! #stayspiced