(approx. 25 min) Remove peel from onions, cut into strips, divide smoked bacon into sticks. Cut one half of the pickles into slices, cut the other half diagonally in half and cut into fans.
Beat the eggs, mix well, add a little chives, parsley and marjoram, season with salt and pepper. Clean the potatoes, make, peel, cool and cut into slices.
Cook the potatoes in hot olive oil until they take on a nice color, add the onions, sauté* and add the bacon. Add cucumber slices and caraway seeds, season with salt and pepper.
Later add the kitchen herb egg, fold in well, pile up and arrange on a deep plate. Place the cucumber fan in the middle, sprinkle the remaining kitchen herbs and season with the pepper mill.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: use bacon with a fine smoky touch!
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