Farmer’s Breakfast – German Bauernfrühstuck (30 Minutes, Vegetarian)
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Sometimes the old ones are the best. This Farmer’s Breakfast is much inspired by the German ‘Bauernfrühstuck’ – a classic country meal.
There’s a reason it was and is still so very popular – it’s easy to make, uses ingredients you may well have at home and tastes fantastic.
The smell of potatoes and onions frying in a little oil should be enough to convince you – if it isn’t then the added eggs and cheese should do the trick.
My favourite herbs are rosemary (the very best for potatoes, in my humble opinion) and basil, although you can use whatever you have laying around.
I’ve tried the dish with parsley, thyme and garlic and it’s always delicious.
Slicing the potatoes and onion is pretty much the only prep needed – after that it’s just a case of frying.
You don’t need to stir too much either – by leaving the pan alone for minutes at a time you’ll let the potatoes get nice and crispy.
After adding the onions and eggs the rest of the dish gets a little softer, culminating in a really nice consistency.
As long as you don’t cook on too high a heat it’s hard to get it wrong – try for yourself.
Health Benefits – Farmer’s Breakfast
I love to eat this one for breakfast, lunch, brunch or dinner. Or after a workout. Or before one.
It’s really versatile and fits to any time of the day – the farmers know what they’re doing.
From a health perspective I find it’s great for adding carbs to a post-workout meal – helping to restore my glycogen reserves and energy levels.
Thanks to the eggs and cheese it’s also high in protein – essential for rebuilding muscle or just staving off decreased immunity or growth failure.
Eggs have been a source of much debate over the years, but the general consensus is unless you have particular cholesterol problems then they’re pretty dang awesome.
Something as simple as basil is often forgotten – but the health benefits of it are truly hard to ignore!
It’s an anti-inflammatory, helps cardiovascular health in many ways and is an inhibitor of many bacteria, even to those who have become resistant to antibiotic drugs.
And finally, did I mention how great it tastes? Give this classic a go and see how quickly it becomes one of your regular meals!
- Cut the potatoes into thin slices. Dice the onion.7 oz potato, 1 small onion
- Cook the sliced potatoes in a wide frying pan in water on a medium to high heat for 15 minutes. Half way in add the diced onion and olive oil. The potatoes will crisp up once the water evaporated.1 tsp olive oil, 1 ½ cups water
- Crack the eggs into a cup and give a quick whisk with a fork. Add vinegar.2 eggs, 1 tsp vinegar
- Throw in the eggs, mozzarella, herbs, salt and pepper.1 tsp rosemary, dried, 1 tsp basil, dried, 2 oz low fat mozzarella, Salt and pepper to taste
- Cook for another 2-5 mins or until the egg is done.