German Farmer's Breakfast

Boil the potatoes, peel them, allow to cool, and cut into 2 cm cubes. Peel the onion, halve it, and cut into thin wedges. Crack the eggs into a bowl, whisk, and season with salt and pepper. Chop the parsley into fine strips and add half to the eggs.

Slice the cucumber thinly. Cut half of the Kühne Pickled Gherkin Selection lengthways into thin strips using a vegetable peeler. Combine both with the remaining parsley in a bowl, stir in the Kühne Yoghurt Dressing, and season with salt and pepper.

Fry the bacon in a large frying pan with oil for around 5 minutes until crispy. Add the onions and cook for 3 minutes until lightly browned. Add the potato cubes and fry for another 10–12 minutes until golden brown.

Pour in the eggs and allow them to set in the pan. Serve the farmers’ breakfast with the remaining Kühne Pickled Gherkin Selection and Kühne Yoghurt Dressing as a dip.