Friday, November 1, 2013

Food on Friday: Bauernfrühstück (farmer's breakfast) with pumpkin and sausage

Today was cold and damp, a perfect first day of November.  It was a holiday, too, so I spent the day wrapped up in a blanket with candles going and warm coffee in my hand.  In the afternoon, I went walking around the lake with a friend and tried not to think about how cold my nose and hands were.  

This breakfast is absolutely perfect for days like today. It's hearty and cozy, while still being relatively healthy.  It contains some of my favorite autumn ingredients, like pumpkin, herbs and sausage and is like a warm smile for your heart.  It's super easy, too.  

I didn't really use a recipe, so I will just explain how I made it here and you can alter the amount of the ingredients based on how many people you want to serve.  


pumpkin (hokkaido) 
olive oil
salt, pepper
herbs (sage, rosemary, thyme), chopped
milk or cream 
spicy paprika 
italian sausage, cooked in balls 
parmesan cheese

Coat pumpkin with olive oil, sprinkle with salt and pepper.  Roast in oven until very tender.  While the pumpkin is roasting, heat butter in a pan over medium heat.  Chop onions and sauté until soft.  Add garlic and herbs and let cook until fragrant.  Scramble eggs with a little milk in a bowl.  Add salt, pepper, paprika to taste.  Add to pan.  Cook like you normally would for scrambled eggs.  when it's almost finished add sausage and pumpkin.  Make toast.  

Before serving, grate a little fresh parmesan on top.  Garnish with fresh herbs.  

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