Bauernfrühstück (farmer’s breakfast) Bauernfrühstück (farmer's basket breakfast)

Considering that I’m rarely awake early enough to eat breakfast at the traditional time, I really have no strong emotions toward breakfast. In my world, coffee is breakfast. If coffee has to be accompanied by solid food, it had better be eggs. Eggs by themselves are good; eggs with a lot of other things thrown in — better. Bauernfrühstück, a German / Austrian country breakfast that consists of small pieces of potatoes, bacon or ham, bell pepper, onion or scallions and eggs, is what I’d call my kind of breakfast.

What does that mean — my kind of breakfast?

As much as I adore Asian food, I don’t find traditional Asian breakfasts like rice congee or noodle soups appetizing early in the morning. I can eat a plate of tapsilog if I’ve been awake for at least an hour. But right after waking up? Oh, no. Two cups of coffee would be more like it. I’d have pancakes or waffles if there’s nothing else. Cereals from a box? It depends on what kind. Juice? Heck, fruit juice so early in the morning gives me an acid reflux. Bread? Yes. With butter. No jam.

In short, I’m a very picky eater in the morning. And on those rare times when I have the time and the inclination to prepare a really good breakfast — meaning, the kind of breakfast I prefer — I make the most of it. Like today. I savored every morsel of my bauernfrühstück with soft pan de sal and coffee.

Recipe: Bauernfrühstück (farmer’s breakfast)


  • 2 potatoes, peeled and cut into one-inch cubes
  • 2 tbsps. of butter
  • about 1/2 c. of cubed ham
  • 1 bell pepper, roughly chopped
  • a handful of scallions, chopped
  • 3 to 4 eggs (depending on their size), beaten
  • salt and pepper, to taste


  1. Cook the potatoes in boiling salted water for about ten minutes or until just done. DO NOT overcook because you’re still going to cook them in butter later. Drain.
  2. Heat the butter in a frying pan.
  3. Bauernfrühstück (farmer's basket breakfast)
  4. Add the ham, bell pepper and scallions. Cook for about a minute.
  5. Add the drained potatoes and cook, stirring often, for about another minute.
  6. Bauernfrühstück (farmer's basket breakfast)
  7. Pour in the beaten eggs. Sprinkle with salt and pepper.
  8. Bauernfrühstück (farmer's basket breakfast)
  9. When the eggs start to set along the edges, stir lightly a few times.
  10. Bauernfrühstück (farmer's basket breakfast)
  11. Cook for another 30 seconds or just until the eggs are done.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2 Bauernfrühstück (farmer's basket breakfast)


  1. Carol B. says

    Ingredients and procedures are easy to remember. I think the real challenge is remembering the name of the recipe hahahaha.

  2. Lolalet says

    I’m having my cup of coffee right now (9:30am) and I’d kill to have this German Fruhstuk. I was in Germany for over 5 years and I could never get into cold cuts and jams in the early morning. I was in the commercial area of Frankfurt and didn’t run across farmers so I never got to enjoy this Bauernfruhstuck. Europe introduced me Arugula or rocket and I use it for my omelettes! (This is making me so hungry!) It’s always paired with cheese — I’m partial to mozzarella, fresh mozzarella, or buffalo cheese. Along with tomatoes, capsicums, garlics, etc. Put a couple of grilled tomatoes on top and sprinkle liberally with parmesan. French press coffee on the side will do just fine. It would be a great day after this….

    • says

      I find city food more pretty than appetizing most of the time too. The best cooked meals are always found deep in the country where ingredients are fresher and the cooking more rustic. :)

      • Lolalet says

        I so agree, Connie! I find the example of mainland Japan food compared to the food of one of the outer island of Okinawa exactly fit this case. The food in Okinawa is so hearty (a mainland Japanese described to me that the food there are for peasants). I thought of Okinawa when I saw your spinach brunch post of today and I thought you had Goya Champuru which is ampalaya stirred fried usually with ham or spam and a large portion of the goya over rice. The Okinawans have the best soup of roots and their soba are so fat and filling! I love sashimis and the tid-bit sides of formal Japanese meals but sit me down to a whole big (underline big) bowl of soba soup with three to four melting pigs feet or ribs and I’m in seventh heaven. Enjoying your posts!

  3. Tom says

    Hi Connie. Thank you for posting this simple recipe. This led me to take out my pots and pans from the kitchen cabinet . You see, my life hit rock-bottom for the past months – broken marriage and the passing away of my father. For a while, I was so devastated. Yesterday, I visited your site like I used to and I decided to give the “kitchen life” a try again. Right now, as I enjoy the plate of this farmer’s breakfast, I realized how I missed the aroma of the scallions, the crunchiness of bell pepper, etc! Maybe, this will the start again of more great days in my kitchen. Thank you, Connie. :-)

    • says

      I am so sorry about your troubles. I’m not very good at sympathizing as I am often at a loss for words on such occasions. I am glad though that you are taking an interest in cooking (they say it’s therapeutic). Hope it helps you to move on. Cheers! :)