📍 Where this dish comes from: Allgäu, Bavaria · Neuschwanstein Castle
Discover the history of this region →
Discover the history of this region →
In Bavaria, breakfast is a serious affair. These cloud-soft scrambled eggs are coaxed slowly over gentle heat with rich butter until they form pillowy, barely-set curds, then laced with thin ribbons of smoky speck and a generous hand of freshly snipped chives — the kind of breakfast that turns a weekday morning into a mountain-lodge escape. Serve alongside sliced radishes for an authentic Brotzeit feel.
What You’ll Need
Servings: 2 servings
Calories: 320kcal
Ingredients
- 6 large eggs
- 80 g Bavarian speck finely diced
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- 4 tbsp fresh chives snipped
- Salt & white pepper to taste
- 4 radishes thinly sliced (to serve)
Instructions
- Crack eggs into a bowl, add cream, salt, and white pepper. Whisk briefly — do not over-beat.
- In a cold non-stick pan, add butter and egg mixture together. Place over low-medium heat.
- Stir continuously with a spatula, drawing large curds as eggs begin to set — about 6–8 min.
- When eggs are 80% set, add diced speck. Fold in and remove from heat — residual heat finishes cooking.
- Fold in chives, taste and adjust seasoning. Serve immediately with sliced radishes.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 22g | Fat: 25g
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Health Benefits
- High-quality protein from eggs supports muscle repair and satiety.
- Speck provides B vitamins and zinc for immune function.
- Choline in egg yolks supports brain health and liver function.