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Bavarian Pretzel Egg Skillet | Savoury Brunch Classic
(0)
20 min
Quick
Knuspr-Küche
Knusprig geröstete Laugenbrezenwürfel in schäumender Butter, vereint mit saftig gestocktem Rührei, würzigem geschmolzenem Allgäuer Bergkäse und frischem Schnittlauch: Ein echter Wohlfühl-Brunch aus der bayerischen Wirtshausküche!
Ingredients
Preparation method
Preparation
Cut the pretzels into bite-sized cubes, approx. 1.5 to 2 cm in size (brush off some coarse salt beforehand if desired). Peel the yellow onion and dice finely. Coarsely grate the mountain cheese using a grater. Wash the fresh chives, shake dry, and cut into fine rings.
Whisk the eggs with the whole milk in a bowl. Season with a pinch of fine table salt, freshly ground black pepper, and a subtle pinch of ground nutmeg (use salt sparingly, as the pretzels and mountain cheese are already salty).
Frying & Setting
Melt the unsalted butter in a large non-stick pan over medium heat and let it foam. Add the diced onion and sauté for 2 to 3 minutes until translucent.
Chef's tip
Pretzel choice: Slightly dry, day-old pretzels are especially suitable, as they become wonderfully crispy when toasted in butter and absorb the egg mixture perfectly.
Cheese tip: A robust, mature Allgäu mountain cheese gives the dish its distinct Alpine character. If you prefer a milder taste, you can opt for a younger mountain cheese or Emmental.
30 min
Under an hour
