My mother, who was eating a low-carb diet at the time and aware of my low-carb eating, shared a recipe for a "German Farmer's Breakfast" with me. This recipe serves two easily with leftovers. If you were serving a side, such as fruit or yogurt, 3 people could easily eat off this recipe. The recipe is as follows,
Ingredients
- 4 eggs
- 1/4 an onion cut into one inch pieces
- 3-4 slices bacon cut into one inch pieces
- 1 cup shredded cheese
- 1 tomato chopped
Cooking Instructions
Cook the onion and bacon on medium heat in an iron skillet until the bacon is crispy. Add the tomato and reduce heat to low, cook on low for five minutes. Scramble the eggs in a separate bowl, then pour the eggs into the skillet and mix everything up. Cover the contents of the skillet with the cheese, then cover the skillet and continue cooking on low for five to ten minutes.
As with all the recipes my mom gives me, you'll note that salt and pepper are not mentioned. In my mom's world, salt and pepper are assumed. With the the saltiness of the bacon, however, you might try just pepper the first time, and if you prefer a saltier dish, add salt to the ingredient list.
Comments
This dish is simple and tasty. I have also doubled the recipe to serve six people. If you are doubling the recipe, you'll want to increase the cooking time, or perhaps place the covered skillet in a pre-heated oven for 5 -15 minutes. While I haven't tried it, 300 - 350 degrees might be the right temp.
If you're looking for something simpler, try my variations on the German Farmer's Breakfast.
One Pan Sausage & Egg Breakfast
Fried Cheese Variation of Sausage & Egg Breakfast
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