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Hoppel Poppel - German Breakfast Recipe

Updated on July 15, 2011

Here a recipe that will have you jumping out of bed early on a Sunday morning. The aroma coming from this fry pan is enough to make anyone drool. This breakfast or brunch special is a German favourite and replaces the traditional olive oil with bacon drippings that really add flavor and taste, not to mention the calories. But, come on now -- how can that possibly be a bad thing when something like this tastes so good. On Fathers Day, Dad will really feel like someone special, and why not? Do you want to be daddy's girl? This recipe is guaranteed to secure that position.

1 kg (2lb.) boiling Potatoes, unpeeled
bacon drippings
125 mL (1/2 cup) finely chopped onion
50 mL (1/4 cup) chopped red pepper
375 mL (1 1/2 cups) coarsely chopped , cooked bacon
8 eggs
10mL (2 teaspoons) parsley flakes
2 mL (1/2 teaspoon) salt
1 mL (1/4 teaspoon) pepper


> Cook potatoes in boiling salted water 5-10 minutes or until slightly tender; do not overcook.
> Meanwhile, in a large fry pan, cook onion and red pepper in bacon drippings until tender.
> Drain potatoes, peel, cut them into 0.5 cm (1/4 inch) slices; add to fry pan, cook over medium heat 10-12 minutes or until the potatoes are slightly brown; turn occasionally.
> Beat remaining ingredients together until well blended.
> Spread bacon over potatoes; pour egg mixture over all, tip pan from side to side to spread evenly.
>Cover fry pan and cook 5-10 minutes or until eggs are set but still and moist.
>To serve, invert onto a heated serving plate, cut into four wedges. Garnish with parsley sprigs and tomato wedges.


See this wonderful German Bean Soup: German Hearty Bean Soup


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