Dumpling-gröstel with bacon and egg

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
2.5 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 250 g Bread rolls (approx. 5 pieces) from the previous day
  • 200 ml Milk
  • 5 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp grated nutmeg
  • 2 medium-sized onions
  • 1 collar Parsley
  • 1 TABLESPOON Oil
  • 200 g Breakfast bacon in cubes
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Grease

Directions

  1. 1

    Cut the rolls into small cubes. Warm the milk and pour over the rolls. Add 2 eggs, season with salt, pepper and nutmeg and knead well. Cover and leave to stand for about 1 hour. Coat aluminium foil on the dull side with some fat. Form the dumpling mixture into a thick sausage (approx. 8 cm Ø) and place it on the aluminium foil.

  2. 2

    Beat the dumpling mixture into the foil. Cook the dumplings for about 25 minutes in a pot of boiling water. Take out and let cool down. Peel onions and dice them roughly. Whisk 3 eggs, season with salt and pepper. Wash parsley, dab dry, put aside some for garnishing, chop the rest roughly. Cut dumplings into slices, then tear into pieces. Heat oil in a pan and fry bacon until crispy. Add the onions and fry briefly, remove from the pan. Fry the dumpling pieces in the frying fat while turning them until crispy brown. Add bacon-onion mixture and parsley. Add eggs and let them fry while turning.

  3. 3

    Cut dumplings into slices, then tear into pieces. Heat oil in a pan and fry bacon until crispy. Add the onions and fry briefly, remove from the pan. Fry the dumpling pieces in the frying fat while turning them until crispy brown. Add bacon-onion mixture and parsley. Add eggs and let them fry while turning. Season to taste with pepper. Garnish with parsley

Nutrition Facts

KCAL
540 kcal
CARBS
39 g
FATS
31 g
PROTEINS
24 g

Categories & Tags

Main Dishes