in Luxembourg

Scrambled eggs with bacon in Old Luxembourg style

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Ingredients for 2 servings:

  • 6 eggs
  • 125 ml milk
  • 1 tbsp, leveled cornstarch (Maizena, Gustin) alternatively Flour
  • Salt
  • Pepper, ground
  • some Maggi (optional)
  • 50 g bacon, fat, smoked

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 8 minutes

Eertriwwel

Cut the bacon into cubes and fry it in a pan over medium heat. Meanwhile, whisk and season the eggs. Combine the flour/cornstarch with the milk, then stir everything into the eggs. Add everything to the pan, reduce the heat, and stir evenly until the eggs set. Be careful not to let it get too dry! Enjoy the still-warm egg dish on hearty farmhouse bread.

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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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