Bauern Frühstück (farmer's breakfast)

[pz]

HoS' recent post containing hobo potatoes reminded me of one of our favorites, Bauern Frühstück (which literally translates to farmer's breakfast).  Although this is an old video, it is a good reminder that we need to make it again 

We sometimes make bauern frühstück for dinner.  Although the traditional recipe is simple - eggs, smoked pork of some type, onions and seasonings, we took liberal license with the ingredients this time.  In addition to the potatoes, onions, and seasonings, we added fresh basil grown in our Aerogarden, lots of baby spinach, and substituted the baked ham we had prepared earlier in the week.  Then topped with four cheeses, it was melted to perfection in the oven.  I must say that it was absolutely delicious - my wife took this short video with her iPhone to send to my son, who loves to cook.

[drholly]

Nice tease, pz!

I can probably guess how to do this, but would love to hear from you with any tips and tricks to make it special. Thanks, pal!

[teesquare]

A recipe in the recipes section would be a most welcome addition tot he library too...

[pz]

You're right, David, and I'll bet you already know how - typically bacon, onions, potatoes, and eggs plus salt and pepper to taste 

• Start by chopping a small onion - set aside.
• Dice as many potatoes (1/2-inch cubes) as you plan to eat - set aside. 
• Then slice a stack of bacon strips into 1/4-inch pieces (lardon size) and start to render. 
• Add the onions to the rendering bacon - continue cooking until the onions are translucent, then add the potatoes and cover to retain heat and steam - the bacon will continue to cook, and that delicious pork fat will infuse the potato and onion. 
• Meanwhile, break 3-4 eggs into a container and beat as if making scrambled eggs - add salt and pepper.
• Stir the potato/onion/bacon mixture occasionally and continue cooking until the potatoes are tender.  Taste periodically and season if necessary
• Carefully fold in the eggs and continue to cook until done - should not take more than a minute or two

That's it for my mother's version, and we make endless different versions depending on what we have in the pantry and fridge.  In this one we added the fresh basil and spinach because we had it, and just happened to have four cheeses available in the fridge - blocks that we had left over from a fondue we did the prior night.
Be glad to add a recipe to the library, tee - will make a more precise version 

[drholly]

Thanks, pz - sounds delicious. The girls will love it after a sleepover (ummmm... I will too  ) Might have to try it on the flat top before the season ends 

[teesquare]

Be glad to add a recipe to the library, tee - will make a more precise version 

You are my hero pz!

[sliding_billy]

Sounds fantastic.

[Smokin Don]

Another fine breakfast!!! That would be good anytime! Don

[Pam Gould]

We call this scramboli here in Ohio. We also add green peppers, shrooms , asparagus anything basically. The top it with hot pepper cheese or any cheese. I make it in a 20" skillet at the campground for half the campground. It's good topped with sausage gravy too.  just sayin.  Pam .☆´¯`•.¸¸. ི♥ྀ

[teesquare]

We call this scramboli here in Ohio. We also add green peppers, shrooms , asparagus anything basically. The top it with hot pepper cheese or any cheese. I make it in a 20" skillet at the campground for half the campground. It's good topped with sausage gravy too.  just sayin.  Pam .☆´¯`•.¸¸. ི♥ྀ

Scramboli....is that Italian-Polish?

[Pam Gould]

We call this scramboli here in Ohio. We also add green peppers, shrooms , asparagus anything basically. The top it with hot pepper cheese or any cheese. I make it in a 20" skillet at the campground for half the campground. It's good topped with sausage gravy too.  just sayin.  Pam .☆´¯`•.¸¸. ི♥ྀ

Scramboli....is that Italian-Polish?

Italian Irish.  I'm Rumanian, but I like food.  .☆´¯`•.¸¸. ི♥ྀ