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Catholic Recipe: Bauernfruhstuck

    INGREDIENTS

  • 3 strips bacon
  • 1 boiled potato
  • 1 egg
  • salt and pepper
  • chives
  • Details

  • Serves: 1
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Germany

Also Called: Peasant Breakfast

Round about Paris on May Day morning one still drinks May milk, which is thought to be better than in other months. Russians decorate birch trees with streamers and flowers, and sometimes eggs and meat pies are set beneath the trees. In the celebrations of the South Germans there are customs involving the planting of trees and Maypoles, and in some sections eggs, sausages, and cakes are hidden in the branches. A traditional luncheon or breakfast dish is Bauernfrühstück.

DIRECTIONS

Cut the bacon in small pieces and fry over a low flame until completely done. Cube the potato and brown with the bacon. Finally, break an egg over the whole (do not beat previously) and stir it slowly into the bacon and potato until set. Season and sprinkle with finely cut chives. This is for one portion and can be multiplied at will.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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