It was a very lightly baconed bacon as you get in Bavaria, and would make any British bacon specialist roll his eyes, look at as American beer is viewed in Belgium.
I mix the eggs with milk and cheese, add salt and pepper and W-sauce and the sumac.
Better would be creme fresh and even yoghurt would work.
I think next time I am going to beat thr eggs foamy and see what happens then.
like a ‘tablier de sapeur’ 
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At which point you will have a fluffy omelet.
Not at all. It’s a Wähe. It has a crust on the bottom, what ever one puts on top and the eggs pured over the top. (Yes, Slammer, it’s kind of nice if you beat the eggs).
You mentioned this omelet thing before when I made my cabbage pita (which again is a very different thing, Albanian, with filo and what’s on top of a Wähe is rolled into the filo), I didn’t understand your logic then either.
A Wähe is - for easier understanding - a pie without a top.
edit: As I learnt the other week: the turkish pide is a bit like a Wähe only they form it differently. Reminds of a little boat. And it’s made with pizza-like dough, using yeast (Wähe uses crust, no yeast)
turkish pide
Side-effect; as they are smaller, one eats more dough than with a Wähe. Larger hips 
Albanian Pite
With filo dough. Not sure about the effect on the hips, ask me again when I’m through my pite phase that only just started.
Swiss Wähe left plums, right spinach. Crust, no yeast
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Guess I should have used this: 
What did they do to upset you?
They were bad eggs and what do we do with bad eggs?
we throw them away!!!
They resent that, they will form a criminal gang.
You gave to beat them into submission.
Three days without a single jobticket, over two weeks with almost n’ewt to do and I am bored out of my skull.
Moped around all day doing a bit of this and a bit if that feeling more and more Lancashiren by the minute.
Somehow I was thinking about grandma’s Parkin.
Havn’t made one in decades so it sounds like a good thing to do.
Had everything I needed, so here we go, we will see how it went in 40 minutes.
Used Schmalz instead of butter, remembering that granny used suet.
Put some nutmeg and a knife edge of mace in the mix.
The smell of it is grandma’s Parkin.
Lets see how it goes.
Needs more work, its almost but not quite entirely unlike a parkin.
But it works perfectly with a glass of milk to dunk a slice of parkin.
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Off I went to check out what this is. And read:
" Finally, a very important key to making parkin is to LET IT SIT IN A SEALED CONTAINER FOR AT LEAST 3 DAYS BEFORE EATING"
I did not put that part in capitals, by the way 
I was thinking you would wait until winter set in for parkin. P’raps it needs some age on it…put it in the back of the fridge for a month?
I simply had to try a corner. The rest is already in a sealed container.
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Anyday you feel like continuing the mopping, just pass by
now, more seriously, I don’t know what a Parkin is, but looks pretty good. Might I challenge you to try to do a Marlenka? Countless hours of work…
The wiki mentioned a “tharf cake” also known as a fat rascal, closely related to a scone.
So going to try that and while I’m at it, I have wntrd to do a Throdkin for ages.
I read that as barf cake 
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Before anyone asks…https://www.blackpoolgazette.co.uk/heritage-and-retro/retro/simple-dish-which-kept-the-folk-of-lancashire-on-the-go-181889
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Throdkin hot and throdkin cold,
Throdkin new and throdkin old,
Throdkin tender, throdkin tough,
Thank God, lads, we’ve had throdkin enough.
I am going to temember that, here is more on tbe elusive Throdkin: