This simple recipe was originally designed to extend your eggs, which has been important down through the tough times in Germany's history.
You can wing this by adjusting the milk and flour depending on how many eggs you have. Some of the recipes used water when you didn't even have enough milk to go around. The texture is interesting and different than scrambled eggs and will of course change depending on the ratio of milk , eggs and flour. The dish comes from the Saarland area which is one of the states in Germany. Saarland is known for the famous dishes Spiessbraten and Schwenkbraten. The word Eierschmeer is roughly translated as Egg Spread. Eier = egg and Schmeer is where we get the word smear in English. The tradition of putting toppings open face on bread is very popular in Germany like Strammer Max and Hawaii Toast.
Prep time: | Cook time: | Total time: | Yield: 2 cups , Serving size: 1 cup plus 1 slice bread | Calories per serving: 326 gr| Fat per serving: 31 gr | carbs per serving: 50 gr | protein per serving: 19 gr
1/2 cup milk
1 tablespoon flour
4 slices of bacon
1/4 cup diced onion
2 tablespoons chives
1 teaspoon veg oil or butter for frying
2 Bread slices
I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter. Shop for German Food