{"id":17098,"date":"2018-05-13T20:51:47","date_gmt":"2018-05-13T20:51:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17098"},"modified":"2018-05-13T20:51:47","modified_gmt":"2018-05-13T20:51:47","slug":"strammer-max-not-so-different-a-breakfast-just-whiter","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17098","title":{"rendered":"Strammer Max: a breakfast not so different, just ‘whiter’"},"content":{"rendered":"

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Yesterday I had come across a particularly fetching photograph of a Strammer Max <\/em><\/a>(if you’re fond of eggs, there are actually many fetching photographs<\/a>), so today I decided to essay this German breakfast classic for the first time, substituting its ham<\/em> and eggs approach for our usual Sunday bacon and eggs<\/a> (which always boasts a number of extras, both rotating and new). Both versions include toast, but the German tradition is much more straightforward (or ‘plain’? I promised myself not to say more bland) than my own embellishment of the classic American formula, meaning it eschews almost all of the varying herbs, spices, and seasonings that I usually add to the basic bacon and eggs thing, to keep it exciting week after week.<\/p>\n

I still couldn’t just leave it alone, so today I added some chopped Fr\u00fchlings-Knoblauch<\/em> (Eng.\u00a0spring garlic), and\u00a0wilder L\u00f6wenzahn<\/em> (Eng. wild dandelion), neither unknown in German lands, but perhaps not normally a part of Strammer Max<\/em>, in addition to the very German\u00a0Petersilien<\/em> (Eng. parsley).<\/p>\n

Even though I expect to be manipulating this simple\u00a0Rezept<\/em> beyond recognition on future Sundays, when it’s likely to evolve into something neither German nor American, but certainly at least a little ‘brown’, I’m going to remember the original inspiration.<\/p>\n

Note: this Sunday mid-day meal is almost always both breakfast and lunch for us, and it’s followed only by dinner.<\/p>\n