Breakfast Today: Man muss gut frühstücken, they say. I don’t know who they are, but usually I disagree with them. On normal days, when it’s up-n-‘Adam’ (pun intended), I linger just long enough to enjoy a Barber mug filled to the brim with black, acidic, weak filtered coffee. It’s one of my favorite, and I’ll confess, bizarre, enjoyments. On days off, especially when the Austrian calendar dictates that we’re long overdue for a surprise holiday, I’ll linger long enough over my mug to build up an appetite, and I’ll tumble some breakfast fixins into a pan and see what ends up on my plate.
Today, to celebrate some holiday I’ve never heard of, I made myself a bacon, habanero, and spring onion scramble, served with a toasted Aborigines weckerl, the latter of which you can find at either Ströck or Billa. The habanero was Austrian, though, so I had to pump up the volume (as my hero Ina would say) by dousing my toast with a little louisiana hot sauce.
Here’s a hint for the surprising number of you who’ve been throwing away the green bits of the spring onions: don’t throw them away! They’re the best part. I assure you. Reserve them, however, from the cooking process, and use them as a garnish/topping. The mingling of the slightly sauteed white portion with the crispy, verdant, barely oniony stems is perfection.
