Summary

Ingredients

• 2 egg (s)
• 1 port. Sauerkraut, approx. 150 g
• 50 g bacon cubes
• 1 medium onion (s)
• some parmesan, freshly grated
• 1 pinch (s) of salt and pepper
• some butter for frying
• possibly caraway powder

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Instructions

1. Prepare sauerkraut according to the instructions on the packet. I usually use the leftover portion from the day before.
2. Sauté the bacon and onions in the butter, add the sauerkraut and let it caramelize slightly. Now add the eggs over medium heat, whisk into scrambled eggs in the pan and season with the parmesan.
3. Season to taste with pepper, salt and possibly caraway seeds.