Bauernfrühstück 

• 4 cooked potatoes

• 1 sweet pepper or 6 snack peppers

• 1 small onion, chopped

• 1 clove garlic, chopped finely

• 3 eggs

• ¼ cup milk

• 1 handful fresh greens, cleaned and dry

• ½ cup fresh parsley and chives

• 1 tsp paprika

• ¼ cup Maggi bouillon

• 1 tsp BratKartoffelgewurz and/or Bayern from Penzies

• 1 Tsp canola oil

• 1 tsp butter

• Salt & Pepper

 

Bauernfrühstück should look on the plate the same way you would feel after a 10 hour shift on the factory floor or using a sickle to harvest your fields. It is a mass of calorie rich glory that both comforts and caresses your bone structure and brightens your spirits to the day. Whether you are pairing this with coffee as preparation for the gruel to come, or in the evening with a hard earned and rewarding pint, it is important to fully embody the messy relief of your meal. There is something noble about the mesh of egg connecting the otherwise disparate combination of parts like ligaments and muscles that rip and repair and leave us stronger than the day before. I pair this with salad, but it is not a customary accompaniment. I simply prefer a plate dotted with what my father and brother would call "Grünzeug"; perhaps this is a result of a health-oriented upbringing that festers guilt in my heart when indulging in something so unapologetically improper. This is a meal that could care less what you think of it because, goddamnit, it gets the job done in a way no overnight-oat-chia-pudding-avocado-toast ridiculousness ever could. You're hungry? Eat. It's good.