Rührei mit Speck und Zwiebeln (scrambled eggs with crispy bacon and onion)

Scrambled eggs with bacon and onion are a staple of German pub and country breakfasts: simple, filling and quick. The smoky fried bacon runs through the creamy eggs. Served with rye bread and a gherkin, it makes a hearty breakfast.

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Method

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1. Beat the eggs with the milk, salt and pepper.
2. Fry the bacon in a dry pan over medium heat until it releases its fat and turns golden.
3. Add the onion and cook for 2-3 minutes until translucent. ⏱ Timer: 2 min
4. Add the butter to the pan, and when it foams, pour in the eggs.
5. Cook over low heat, stirring slowly, for 2-3 minutes until creamy curds form and the eggs are still slightly moist. ⏱ Timer: 2 min
6. Take the pan off the heat, sprinkle with chives and serve immediately with rye bread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cook the eggs over low heat so they stay silky rather than rubbery.
• Take the eggs off the heat before they set completely, because the residual heat keeps cooking them.
• Bacon is salty, so season the eggs only at the end.

Frequently asked questions

Can I use less fat?

Yes, pour off some of the bacon fat and cook the eggs in a little butter.

What goes well with it?

Tomatoes, mushrooms or grated cheese are all delicious.

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