This breakfast-style Flammkuchen is a twist on the classic Flammkuchen, served 'Frühstück-style' with added sautéed mushrooms and a fried egg on top. It's the quick German comfort food you were missing in your life.
It's Flammkuchen Season yet again! I am sure every German food lover is familiar with Flammkuchen... am I right? Well, just in case you've been able to escape Flammkuchen all your life, here a quick recap.
Flaky-thin crust topped minimally with sour cream, onion and bacon, then bacon, then baked in a blazing-hot oven just long enough get all the bacon-onion aromas into the air. It's what my wildest dreams are made of every Fall.
The beginning of fall is when Flammkuchen appear on menus all over Germany. Especially in the region where I grew up (Rheinland-Pfalz) and the surrounding areas.
That's because this specialty originated in the Elsass region (Alsace), which once used to be part of Germany and is now part of France. There it's called 'Tarte Flambée,' which literally translates to flaming tarte, which is exactly what Flammkuchen means. So I'm glad to say we're all on the same page. 🙂
Today's Flammkuchen was made for brunch and breakfast lovers AND all the mushroom fans out there. I couldn't help but cover it in a sautéed medley of beech, oyster and maitake mushrooms that I picked up from my local mushroom guy.
Make sure the bacon is a thick-cut bacon that you can easily cut into small cubes. I used a thick-cut, uncured peppered bacon that definitely hit the spot. To give this Flammkuchen more of a rustic flavor, I used half whole wheat flour in the crust.
And then of course I didn't have a choice but to fry an egg to throw on top, but I am the person that can add an egg to anything and everything including but not limited to... burgers, hot dogs, pizza, sandwiches, you get the point. DK husband is rolling his eyes at me right about now. Scroll on down for the recipe and make this ASAP.
Breakfast Flammkuchen (with mushrooms and egg)
Ingredients
Flammkuchen Dough
- 100 g all-purpose flour
- 100 g whole wheat flour
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- 80 ml water
Flammkuchen Toppings
- 3 Tbsp sour cream
- ½ yellow onion peeled and sliced
- 2 slices thick-cut bacon small diced
- 1 pint mushrooms chopped and sautéed with salt & pepper
- 1 to 2 eggs
- thyme twigs (optional)
Instructions
- Preheat oven to 500 degrees Fahrenheit. Combine all ingredients for dough and knead for 5 minutes or until smooth. Add more flour/water to achieve a smooth consistency. Wrap and let rest for 10 minutes.
- Slice the mushrooms, heat one tablespoon of olive oil in a large skillet over medium high heat, and sautee the mushrooms until browned, season with salt and pepper. Peel and slice half an onion. Roll out the dough on a floured surface.
- Transfer dough to a baking sheet. Spread on sour cream, then add bacon, onion and mushrooms. Bake for about 10 minutes or until the crust is crisp. Finish with one or two fried eggs. Cut into slices or squares for serving (if serving as an appetitzer).
Leave a Reply