Recipe#11325

Title: Bauernfruhstuck 03

rec.food.recipes archive

Yield: 2 Servings
 1/2 c leftover lean pork
 3 lg eggs
 4 tb unsalted butter
 1/4 c chopped white onions
 2/3 c diced leftover peeled potatoes
 1 tb heavy cream
 1/2 ts chopped fresh dill
 salt 
 pepper
 Remove the pork and eggs from the refrigerator approximately 45
 minutes before proceeding to the next steps.  Melt the butter in
 a medium sized or large skillet over low to moderate heat. Add the
 onions and saute them for about 1 minute, stirring constantly.
 Add the potatoes and saute for about 3 minutes.  Stir frequently.
 Add the pork and saute for about 3 minutes.  Stir frequently.
 Break the eggs in a bowl and add to them the cream, chopped dill,
 salt, and pepper. Beat this mixture as you would for a standard
 omelet.  Pour the egg mixture over the potatoes, meat, and onions
 in the skillet. Cover the skillet, reduce the heat to low, and cook
 the preparation for about 5 minutes, or until the eggs have set.
 Slide oppel Poppel' onto a warm plate of the same size. Securely
 hold the plates together and quickly but carefully invert them so
 that the more attractive browned side is face up.  Garnish with
 dill sprigs.  Cut it at the table into pizza style wedges. Serve
 immediately.
 Serves 2.