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, farmer’s breakfast in German / Austrian, consists of small pieces of potatoes, bacon or ham, bell pepper, onion or scallions and eggs. It 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.
Bauernfrühstück (Farmer’s Breakfast)
- 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.
- Heat the butter in a frying pan.
- Add the ham, bell pepper and scallions. Cook for about a minute.
- Add the drained potatoes and cook, stirring often, for about another minute.
- Pour in the beaten eggs. Sprinkle with salt and pepper.
- When the eggs start to set along the edges, stir lightly a few times.
- Cook for another 30 seconds or just until the eggs are done.
- Enjot your bauernfrühstück (farmer’s breakfast) with your favorite bread.