Tiroler Gröstl

Preparation

Place baking paper onto a tray
Whisk eggs
Lay out pastry, brush or pour egg whisk so it lightly covers the pastry
Prepare sausage meat onto pastry
Fold pastry around the meat, apply extra egg whisk to the seal where the pastry is folded together
Bake until golden brown.

Cut the bacon into pieces and fry it on a pan.
Cut the potatoes into small cubes.
After frying the bacon, set aside and use the bacon grease to fry the potatoes over medium/medium-low heat for about 20 minutes.
Add some salt and paprika to the potatoes, mix well and cook for another ten minutes.
Cut the onions and add them to the frying pan.

Add bacon to hot pan. Meanwhile, in separate pot, bring chicken broth to a boil.
Add grits to chicken broth and stir. Cover and simmer per instructions on box.
Once grits are done, add butter plus salt and pepper to taste. Stir until combined.
Add cheese. Stir until combined.
Once bacon is done, keep bacon fat in the pan.

Blend Yolks and Lemon Juice: In a blender, blend the yolks and lemon juice to create the base for the hollandaise sauce. This can optionally be done in a double boiler on a gentle simmer with whisking instead of blending to reduce curdling.
Drizzle Butter: Slowly pour in the melted butter while blending. The sauce should thicken and become creamy.

Begin by cutting the sausages in half and frying them ensuring that they’re cooked the whole way through.
Next, fry the bacon.
Next, possibly while the bacon is frying, crack an egg into a bowl, add a dash of milk and whisk it
Then, put the egg mixture into the microwave for a minute, take it out and whisk it again, do this twice again or until the scrambled egg is ready.
Add the sausage, bacon and scrambled egg to a wrap (I recommend two sausage halves, a bacon rasher and half the bowl of scrambled egg per wrap). Add ketchup if desired.

Preheat the oven to 250 °C.
Trim and wash the mushrooms, then halve the tomato.
Whisk the eggs in a bowl.
Place the sausages on a baking tray and cook for 15 minutes.
Cook the bacon in a cold frying pan over high heat until crisp on both sides; drain on kitchen paper.
Turn the sausages after 15 minutes and continue cooking until browned and cooked through.
Scramble the eggs in the bacon pan over medium heat.

For Spinach and Feta Frittata with Fresh Herbs, prepare 8 eggs, 150 g baby spinach, 120 g feta, 2 spring onions, 2 tbsp chopped dill and chives and crack the eggs only just before cooking.
Cook or brown potatoes, vegetables or meat separately first where applicable.
Whisk eggs briefly with seasoning and herbs so the mixture stays light.
Add over medium-low heat and let the eggs set gently without drying them out.
For baked dishes or thick tortillas, check that the centre is fully set.
Rest briefly, portion carefully and serve warm.

Wash and spin the lettuce dry. Trim the radishes and slice them thinly. Toss lettuce and radishes with lemon juice, 1 tablespoon olive oil, a pinch of salt and pepper; set aside.
Crack eggs into a bowl. Add parsley, chives, remaining salt and pepper, then beat with a fork until yolks and whites are combined.
Heat remaining oil in a nonstick frying pan over medium-low heat. Pour in the eggs and tilt the pan to spread them.

Peel sweet potatoes and onion, then grate coarsely. Put into a clean tea towel and squeeze firmly over the sink to remove as much liquid as possible; this keeps the rostis crisp.
Mix grated vegetables with egg, oats, half the salt and pepper. Leave for 5 minutes so the oats absorb remaining moisture. Stir quark with herbs and remaining salt, then set aside.
Heat 1 tablespoon oil in a large nonstick frying pan over medium heat. Add four heaped tablespoons of mixture, flatten each to a 1 cm thick round and leave space between them.