German: Bauernfruhstuck 03 by Recipe Cottage

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	Bauernfruhstuck 03

		Hoppel Poppel Yield: 2 Servings 1/2 c leftover lean pork 3 lg eggs 4 tb unsalted butter 1/4 c chopped white onions 2/3 c diced leftover peeled potatoes 1 tb heavy cream 1/2 ts chopped fresh dill salt pepper Remove the pork and eggs from the refrigerator approximately 45 minutes before proceeding to the next steps. Melt the butter in a medium sized or large skillet over low to moderate heat. Add the onions and saute them for about 1 minute, stirring constantly. Add the potatoes and saute for about 3 minutes. Stir frequently. Add the pork and saute for about 3 minutes. Stir frequently. Break the eggs in a bowl and add to them the cream, chopped dill, salt, and pepper. Beat this mixture as you would for a standard omelet. Pour the egg mixture over the potatoes, meat, and onions in the skillet. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set. Slide oppel Poppel' onto a warm plate of the same size. Securely hold the plates together and quickly but carefully invert them so that the more attractive browned side is face up. Garnish with dill sprigs. Cut it at the table into pizza style wedges. Serve immediately. Serves 2.