Traditional farmer's breakfast
My grandfather was a farmer - today one would say farmer. He was born in 1901. And so were his claims to food.
As a child I already liked the "farmer's breakfast" of my grandmother. And today - despite the heat - once again made grandma's way. It is a real calorie bomb, so nothing for diet fanatics.
And that's how I did it:
Ingredients and preparation
- Bacon (whether fat or lean) slowly in the pan omit. Drain any excess grease.
- Cut one or two onions into rings - or half rings, lightly brown in bacon fat.
- Roast leftovers (you can also sausage or sausage leftovers, but that is not so good) dice and cut into the pan, as well as potatoes from the previous day.
- Roast until everything has a nice, golden brown color. Beat a few eggs (two per person) in the pan.
- Season with salt (be careful, the bacon already contains salt) and pepper.
- On the plate or - if one eats from the pan - also over it fresh, chopped parsley.
- It is best to fresh, double baked brown bread (if it goes 95% rye) and sour gürkchen, coleslaw or something else fresh. Of course, a beer is included in the evening.
- You can make the farmer's breakfast with tomatoes or other vegetables, there are no limits to the imagination.
- Also with the meat ingredients you can vary, there goes roast meat, sausage, also poultry from the previous day. Important is the combination of bacon, eggs, onions and potatoes.
Try it, but please ... not with pasteurized ready-made egg from the tetrapak ...
