GERMAN FARMER'S BREAKFAST
by Deb Vaughn
This is actually a loose interpretation of the old Girl Scout camping trip favorite with a little more zing. Apologies to any German farmers.
- 1/2 lb bacon or sausage
- 1 medium onion, chopped
- 4 tsp flour
- 1/2 cup vinegar
- 4 Tbsp brown sugar
- 2 tsp celery seed
- dash salt and pepper
- 8 medium potatoes, baked, peeled and cubed
- 8 eggs, beaten
- 1 cup milk
METHOD: Brown meat and onion in skillet. Drain off fat and crumble meat into small pieces. Coat a 10 inch microwave safe dish with no-stick spray. Place meat and onion in dish and add flour, vinegar, sugar and spices. Stir until lumps are gone. Microwave on HIGH (100% power) 2-3 minutes or until slightly thickened. Stir.
In a medium bowl, stir together the eggs, milk and potatoes. Add to the microwave dish and mix well. Cover dish with plastic wrap. Leave one corner partially open to vent the steam. Microwave on MEDIUM (50% power) 10-12 minutes or until the eggs are thoroughly cooked. Turn dish 90 degrees every 3 minutes, stirring the outside of the dish in towards the middle. (The edges will cook first.)
Remove plastic wrap. Cover with lid. Let stand 2 minutes and serve.
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