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Plate of Quick German Rührei mit Speck, featuring fluffy scrambled eggs and crispy bacon.

Quick German Rührei mit Speck

A comforting and quick recipe for scrambled eggs with crispy bacon, perfect for those busy mornings.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces eggs Use more eggs for larger servings.
  • 4-6 strips bacon, chopped Use your favorite type of bacon.
  • 1 pinch salt Adjust to taste.
  • 1 pinch black pepper Adjust to taste.
  • 1 splash milk or cream Optional for softer eggs.
  • 1 tablespoon butter Only if needed for pan.
  • 2 tablespoons chives or parsley, chopped Optional garnish.

Method
 

Cooking
  1. Crisp the bacon by cooking the chopped bacon in a pan over medium heat until golden and crisp, stirring occasionally.
  2. Crack the eggs into a bowl, add a pinch of salt and pepper, and a splash of milk or cream if desired. Beat until combined.
  3. Lower the heat to medium-low to prevent overcooking the eggs.
  4. Pour the eggs into the pan with the bacon and gently push them around with a spatula until soft curds form.
  5. Turn off the heat when the eggs are slightly glossy to keep them tender.
  6. Taste and adjust salt and pepper, sprinkle with chives or parsley, and serve immediately.

Notes

For variations, use diced ham, smoked turkey, or sautéed mushrooms instead of bacon. You can also add cheese, onions, or tomatoes for extra flavors. Keep the heat low for perfectly cooked eggs.