German Country Breakfast

Hearty breakfasts are popular in the country districts of Germany. It is not unusual to be served with a large variety of sausages, eggs, black bread and coffee. German Country Breakfast combines bacon, eggs, sausage and potatoes to make a filling and tasty dish which may also be served for lunch for those who cannot face such a filling start to the day.2 oz. butter

4 bacon slices, rinds removed, diced

1 medium-sized onion, thinly sliced and pushed out into rings

6 oz. German sausage, such as Fleischwurst, sliced and chopped

4 small potatoes, peeled, boiled until nearly tender, drained and sliced teaspoon salt

½ teaspoon black pepper

1 tablespoons finely grated Cheddar cheese large eggs, lightly beaten

1 tablespoon finely chopped fresh chives

In a medium-sized, heavy frying-pan, melt half of the butter over moderate heat. When the foam subsides, add the bacon.

Fry, stirring occasionally, for 8 to 10 minutes, or until the bacon is crisp and brown and has rendered most of its fat.

Add the onion, sausage and potato slices with the remaining butter and fry, stirring frequently, for 8 to 10 minutes, or until the vegetables are lightly browned and the sausage heated through. Stir in the salt, pepper and cheese.

Pour the eggs over the bacon and vege-table mixture and cook, stirring to incorporate them with the vegetables, until the eggs are lightly scrambled.

Remove the pan from the heat. Turn the mixture out into a warmed serving dish. Sprinkle on the chopped chives and serve immediately.

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