Bauernfrühstück

I had this years ago in Solvang, California at a little restaurant there.

The recipe is based on memory and evolution over a couple of decades. Perhaps its not authenticly German any more. Perhaps you will like it as much as I do anyway.

On Sunday's, sometimes, I will cook a pot roast with carrots, potatoes and onions. We have some left over so I do the following on Monday morning:

Begin with a skillet. I like to use cast iron for some reason. Medium heat.

• 3 Tbsp olive oil or butter

Start with the stuff leftover and already cooked. How much of each depends on what's left over and what you like best. It doesn't much matter. About a cup and a half is about enough for 4. Measure by eye.

• pot roast (beef)
• whole or halved potatoes
• half onions
• whole carrots

Chop roughly and and brown it just barely in the pan. It should all be hot but do not cook too long or it will get dry and tough.

Remove this part from the skillet. You can put it on a serving plate or drain to get rid of a bit of the oil.

At this point you have two choices. You can either cook some eggs in that same pan which I prefer for scrambled eggs or you can use another pan and forego the brown bits in the eggs.

For four people:

• 6 eggs
• 1/4 c buttermilk (or use milk or even room temperature water)
• salt
• pepper

Scramble the eggs however you like them--soft, hard or in between. (You could fry the eggs too or even poach them.)

Serve with some of the the meat and potatoes mixture topped with the egg(s). Its really good with some crispy sourdough bread toast with or without butter.

Be sure to eat it before it gets cold.