in Germany

Scrambled eggs "Father's Day pan"

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 50 g smoked bacon
  • 2 smoked Mettwurst sausages, 100 g each
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

hearty breakfast with bacon and smoked Mettwurst

This is how the Eierpfanne (egg pan) was prepared in my childhood in Hesse on our annual Father’s Day hike in the countryside. Briefly fry the coarsely diced bacon in an iron pan over a fire; do not brown. Cut the Mettwurst into 1 cm thick slices. Fry for one minute, turning halfway through. Crack the eggs and add them to the bacon and Mettwurst. Stir continuously until the eggs set. Season with a little salt and a pinch of pepper. Since Mettwurst and bacon already release salt, you can omit the salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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