4 each potatoes, medium
4 each bacon, strips, cubed
3 each eggs, large
3 tbsp milk
1/2 tsp salt
1 cup ham, cooked, small cubes
2 each tomatoes, medium, peeled
1 tbsp chives, chopped
Directions
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and
set aside to cool. Slice potatoes. In a large frypan cook bacon until
transperent. Add the potato slices; cook until lightly borwned.
Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut
the tomatoes into thin wedges; add to the egg mixture. Pour the egg
mixture over the potatoes in the frypan. Cook until the eggs are
set. Sprinkle with chopped chives and serve at once.
Servings: 4 servings
Bauernfruhstuck (Farmers Breakfast) Recipe brought to you by Recipe Ideas
Categories: Breakfast
The History of Recipes
It is possible to track the history of meal recipes back into ancient history, in fact as far as pharonic Egypt, and maybe even further. Having said that, in the main part, these early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and desserts, a style of dining still practiced today. Aspicius describes how the Romans used many different herbs, including some that we all recognise like bay, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the East, including spices such as coriander, parsley, and rosemary. These new foods and spices led to an increase in books on cooking, many of which are kept safe in private cookery archives. By the time we get to the 20th century, cooking publications were starting to become popular as a result of increased literacy, increased leisure time and being a little richer. The arrival of television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Bauernfruhstuck (Farmers Breakfast) recipe.
