Egg-Toast with Potato and Bacon

Preparation of Potato and Bacon Peel and dice the potato. Chop the onion and mince the garlic.

2.Heat olive oil in a pan over medium heat. Add the diced potato and cook until golden brown and crispy. Season with salt and pepper. Remove from the pan and set aside.

3.In the same pan, cook the bacon until crispy. Remove from the pan and set aside.

4.In the same pan, add the chopped onion and minced garlic. Cook until the onion is translucent.

5.Return the cooked potato and bacon to the pan. Mix well with the onion and garlic. Season with salt and pepper to taste. Cook for an additional 2 minutes. Remove from heat.

Preparation of Egg-Toast In a separate pan, melt butter over medium heat. Crack the eggs into the pan and cook to desired doneness. Season with salt and pepper.

7.Toast the bread slices until golden brown. Spread butter on one side of each slice.

8.Place the cooked potato and bacon mixture on one slice of bread. Top with the fried egg and cover with the other slice of bread, buttered side facing up.

Preparation of Mushroom Sauce In a small saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.

10.Add the sliced champignon mushrooms to the saucepan and cook until softened.

11.Gradually whisk in the milk. Cook until the sauce thickens. Season with salt and pepper to taste.

Serve Serve the Egg-Toast with Potato and Bacon along with the Mushroom Sauce.