Bread dumpling roast with bacon

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 3
  • 5 Bread rolls from the previous day (250 g)
  • 200 ml Milk
  • 1-2 TABLESPOONS + some oil
  • 5 Eggs (size M)
  • 7-10 Tbsp some flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 2 Onions
  • 1 collar Parsley
  • 100 g streaky smoked bacon
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Dice the buns. Heat the milk and pour it over. Leave to stand for about 30 minutes.

  2. 2

    Lightly oil the aluminium foil. Knead rolls, 2 eggs and possibly flour, season. Form into a roll (approx. 8 cm Ø), place on the aluminium foil and roll up. Screw the ends of the foil tightly together. Place in a wide pot with boiling, slightly salted water. Let it simmer at a mild heat for 20-25 minutes. Take out and let cool down

  3. 3

    Onions peel, finely dice. Whisk 3 eggs, season with salt and pepper. Wash parsley and chop coarsely except for something to garnish. Cut dumpling roll into pieces

  4. 4

    Finely dice the bacon. Fry until crispy in a large pan. Fry the onions briefly. Take out both. Heat 1-2 tablespoons of oil in the bacon fat. Fry the dumplings in it while turning. Add bacon-onion mixture and parsley. Pour eggs over it and let them set, turning occasionally. Season to taste with pepper and salt if necessary. Garnish with parsley

  5. 5

    Drink: cool wheat beer

Nutrition Facts

KCAL
600 kcal
CARBS
52 g
FATS
30 g
PROTEINS
27 g

Categories & Tags

Main Dishes