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Swabian Eierhaber | Savory Brunch Classic
(0)
20 min
Quick
Knuspr-Küche
Der Schwäbische Eierhaber ist ein herzhafter süddeutscher Brunch-Klassiker: Eine saftige Verbindung aus frischen Eiern, etwas Mehl und Vollmilch, in reichlich Butter goldbraun gebraten, in rustikale Stücke zerrissen und mit frischem Schnittlauch auf knusprigem Bauernbrot serviert.
Ingredients
Preparation method
Preparation & mixing the batter
Thoroughly wash the fresh chives, shake dry, and cut into fine rings using a sharp knife. Set the farmhouse bread aside.
In a mixing bowl, whisk the wheat flour (Type 405) with the whole milk until smooth and free of lumps. Crack in the eggs and gently stir in - the egg whites and yolks should combine well, but not be beaten until frothy. Season with a pinch of fine table salt, freshly ground black pepper, and a subtle pinch of ground nutmeg.
Frying & tearing the Eierhaber
Gently melt the unsalted butter in a large non-stick pan over medium heat and allow it to foam.
Chef's tip
Batter consistency: The small amount of flour and milk gives the Eierhaber more structure and body than traditional scrambled eggs, yet it remains significantly more tender and fluffy than a classic pancake.
Variation tip: For an extra savory note, you can saute a few thin onion strips or lean diced ham in the butter before pouring in the batter.
30 min
Under an hour
