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!
- 150g-200g potatoes (that’s roughly 2 small-medium potatoes)
- 1 tbsp oil
- 1 small onion
- 2 large eggs
- 2 tbsp rosemary (fresh or dried)
- 2 tbsp basil (yep, fresh or dried. Feel free to use your favourite herbs of course!)
- Salt and pepper to taste
- 30g your favourite cheese (I use cheddar)
- 1 tbsp of vinegar
- Cut the potatoes into thin slices
- Cook the sliced potatoes in a wide frying pan in oil on a medium heat for 15 minutes. Use a lid as this cooks them a bit quicker. Don’t stir the potatoes too often or they won’t crisp up - but don’t let them burn either!
- Dice the onion while you’re waiting
- Crack the eggs into a cup and give a quick whisk with a fork
- When the 15 minutes are up, chuck in the onion
- After another 5 minutes or so and as the potatoes and onions are looking cooked, throw in the eggs, cheese, herbs, salt and pepper
- Cook for another 2 mins or until the egg is done
- Add a splash of vinegar if that’s your thing