Farmer's breakfast

1. Boil the potatoes in their skins (leftovers from the day before are ideal), peel and slice thinly.

2. Dice the bacon and slice the onion into half rings.

3. In a large pan fry the potatoes in the lard until golden, then add the bacon and onion and fry for another 5 minutes; season with salt and pepper.

4. Whisk the eggs with the milk, a pinch of salt and half the chives.

5. Pour the eggs over the potatoes and cook covered over medium heat for 4-5 minutes until set - don't stir.

6. Sprinkle with the remaining chives and serve straight from the pan with pickled gherkins.

Tip: Keep the egg slightly creamy - the heat of the pan keeps cooking it as you serve.