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Saarländische Eierschmeer
Eggs and bacon scramble on toast Saarland style


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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


3 eggs
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



Get your ingredients together, (minus bacon) eggs in a large mixing bowl, and snip the chives.

Chop the bacon and fry till crisped

Add the onions and cook till tender.

Mix the eggs, milk, flour and chives together in the bowl
till smooth.

Add a bit of vegetable oil or butter and cook the eggs on medium heat.

Cook to the texture you like. You can make it still a little "saucy" where you can "smear" it nicely on the bread.

Heat the bread in a pan or toaster. This nice German rye bread was a little dry so I spread one side with butter and grilled it covered with a bit of water and it will steam the bread a little soft.

Divide the egg mix on the bread slices and top with a few chive stems, and fruit or a side of tomatoes goes well.





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Last updated September 15, 2014