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Senfeier, also known as eier in senfsoße, is a classic German comfort food that consists of boiled eggs smothered in a smooth, and creamy mustard sauce. Typical accompaniments to this vegetarian specialty include boiled or mashed potatoes, rice, wilted spinach, blanched kale, and various vegetables such as carrots, broccoli, cauliflowers, or peas.
Fried onions and bacon bits can be added for extra flavor, and the dish can be garnished with freshly chopped parsley or dill on top, if desired. This simple dish is often prepared around Easter because it provides an easy way to use leftover Easter eggs.
Bauernomelett or farmer's omelet is a simple German dish that's usually served for breakfast, but sometimes also for lunch or dinner. It's made with a combination of bacon, onions, potatoes, parsley, eggs, and milk. The bacon, onions, and potatoes are sautéed slowly, and when the potatoes start to turn golden brown, a mixture of eggs and milk is poured into the pan.
Cooked over high heat, the omelet can be turned over and browned on top, or it can be folded in half before serving. It's recommended to serve this hearty omelet with pickles on the side. If desired, the dish can be enriched with grated Emmentaler cheese while the omelet is cooking.
MAIN INGREDIENTS
Bauernfrühstück is a traditional German dish that can be translated as a farmer’s breakfast. Although there are many variations throughout the country, it’s usually made with a combination of potatoes, butter or vegetable oil, onions, cured ham, eggs, milk, chives, salt, and pepper.
The potatoes are boiled in their skins, peeled, cut into slices, and browned in butter with the onions and diced ham. The eggs are beaten, mixed with milk, seasoned with salt and pepper, and the mixture is then cooked in the pan with the rest of the ingredients.
Speckpfannkuchen (lit. pancakes with bacon) is a type of savory pancake from Germany combined with cubes or strips of bacon. The bacon can either be on top of the pancake or used as a filling, but it’s always first fried before being incorporated into the dish.
Besides bacon, the pancake may be modified to include cheese or onions. It is eaten as an appetizer or a hearty breakfast complemented with pickled cucumbers or a green salad.
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Weisswurst or white sausage is a famous specialty of the city of Munich, invented in 1857 by a butcher named Sepp Moser. He was working in a restaurant next to his butcher's shop and had used the last of thick sausage skins used to make regular sausages.
To solve the problem, he opted for thin skins. As he made the sausage, he was worried that it would burst open during the frying process, so he put them in hot water and cooked them for 10 minutes. After serving the cooked sausages to the guests, the new dish was praised, and Weisswurst was born.
MOST ICONIC Weißwürste
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Flädle is a German pancake consisting of basic ingredients such as flour, eggs, milk or water, sugar, and salt. The thin batter is poured into a lightly greased pan and cooked on both sides, yielding thin and round pancakes which can be both savory and sweet.
The former version usually calls for the addition of finely chopped herbs such as parsley, chives, and chervil, while the batter is seasoned with salt, pepper, and sometimes ground nutmeg. Thin strips of these savory pancakes are added to a rich beef or vegetable broth to make the classic Swabian soup called flädlesuppe.
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