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I have a receipe I've been making for a while. I expect that it's "some kind of... or some variation of... " but have no idea what that might be.

Ingredients

  • Thick Cut Bacon (100g?). I've been buying the whole bacon pieces from the deli and thick slicing (0.7cm?) across the short face.
  • Saerkraut (1.5 cups)
  • Grated chedder
  • two eggs
  • Sriracha to taste
  • Fry the bacon well

Method

  • Drain and add the Sauerkraut and grated cheese.
  • Cook until all the liquid has boiled off and the cheese is well melted. I even overcook the cheese so that it starts to harden.
  • Add eggs (before the cheese is finished). Either stir through if you're in a hurry or make wells in the mixture and crack eggs in, so as to serve with unbroken yokes.
  • Serve with Sriracha to taste.

Can someone please enlighten me as to what this dish might be?

Thank you for your help!

Damien Sawyer
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  • Did you invent the recipe? – Johannes_B Oct 09 '22 at 00:42
  • Yes, in so far as that I just made it up. It's so simple though I expect that it's been done before, hence my question. It might be the national dish of Estonia for all I know. – Damien Sawyer Oct 09 '22 at 02:42
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    You mean apart from „fried sauerkraut with molten cheese and eggs”? I think we can assume that your creation is not the long-lost local speciality of some obscure Eurasian corner of the world. – Stephie Oct 09 '22 at 18:21
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    It's sort of like Sauerkraut Grostl, but that would have potatoes and no cheese (or sriracha (note that this comes from Thailand, so not likely in Europe)), and the eggs would be added fried on the top I think rather than mixed in. – bob1 Oct 09 '22 at 22:15
  • lol. You mock @Stephie, but now that this recipe has been released to the world and, it would seem, I lay claim to being it's creator, my honoured position in history is a certain! – Damien Sawyer Oct 09 '22 at 22:16
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    Ignoring procedure and Sriracha, wouldn't that be Sauerkraut Carbonara ;-) ? At least, if the egg stays liquid. – cbeleites unhappy with SX Oct 10 '22 at 10:53
  • According to wiki, "Carbonara is an Italian pasta dish ... made with eggs, hard cheese, cured pork and black pepper. That kind of fits!! :-) – Damien Sawyer Oct 10 '22 at 17:50
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    Gröstl pretty much by definition has some starch as a main ingredient (potatoes, noodles, or cut bread dumplings), and is fried until crusts are formed. This doesn't sound like that would happen here, so I wouldn't call it that. I could, however, definitely see this as the filling of a sauerkraut strudel. But I like the Carbonara analogy! ("Soodles"?) – phipsgabler Oct 12 '22 at 15:45
  • cool. The cheese kind of crusts up. Perhaps I need to get more heat into it. I might try it on the weber. Thanks :-) – Damien Sawyer Oct 13 '22 at 18:10

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