Elsass
crisp tarte

Serves 4: 250g flour, 20g yeast, 5 tbsp milk, ½ tbsp sugar, ½ tspn salt, 1 egg, 1 tbsp vegetable oil, 200g crème fraiche, pepper, nutmeg, 300g onions, 90g bacon bits

Sift flour into large bowl. Combine yeast with milk and add to flour. Stir in sugar, salt, egg and oil, mix to a soft, sticky dough. Cover and stand in a warm place for about 30 minutes. Dust over with a little flour and roll into a thin longish cake base. Spread generously with crème fraiche and season with pepper and nutmeg. Cut onions into thin slices, mix with bacon bits and spread mixture on tarte. Bake in hot oven (about 200°C) for about 35 minutes.

Omelette
with bacon bits

Serves 1: 125g bacon bits, 1 small onion, ½ can mushrooms cut in slices, 2 eggs

Finely chop onion. Put oil in a large frying pan and fry onion, mushrooms and bacon pieces. Whisk up eggs and pour over ingredients in frying pan, fry at moderate heat until ready.

“American style”
toast with
bacon rashers

Serves 1: Bacon rashers, 1 slice of toast, pineapple (canned), sandwich cheese, cocktail cherry

Fry bacon rashers until crisp. Put bread in the toaster and butter it afterwards. Now top it with bacon rashers, pineapple and cheese. Bake in hot oven for about 10 minutes (or until cheese is nicely melted). Before you serve, decorate with the cocktail cherry.

“Crisp Max”
with bacon rashers

Serves 1: Bacon rashers, slice of toast, eggs, tomatoes, onion, parsley for decoration

Toast slice of bread and butter it afterwards. Fry bacon rashers in some butter until they are crisp. Remove bacon from the pan, place on toast and fry the eggs in excess fat. Place fried eggs on top of the bacon rashers. Cut tomatoes and onion in slices and spread on top of the eggs. Sprinkle with pepper, salt and paprika seasoning. Decorate with some parsley.