Senfeier in the Seinfeld
Don’t actually pronounce it like Seinfeld…

Senfeier is a German dish. The name translates from German to English as Mustard Eggs. The original recipe calls for boiled potatoes, but I really prefer fried ones. This is my mothers recipe, so thanks to her for sharing this meal with the whole world!

4 servings

  • 10 medium yellow potatoes
  • 8-10 boiled eggs
  • 500 grams of thick cut bacon
  • Enough cornstarch to thicken sauce (A tablespoon or so.)
  • 500 millilitres of milk
  • 30 grams of Dijon mustard
  • 1 Green onion, sliced thin
  • small lemon wedge

Add potatoes to a pot of cold, salted water. Bring to a boil and cook until tender. While your potatoes are boiling you can work on the other parts of the recipe.

Hard boil your eggs by placing them in a pot of cold water. Bring the water to a boil for 5 minutes. Drain the boiling water off and rinse the eggs in cold water to stop them from over cooking. Peel the eggs and reserve them for later.

Dice your bacon and add it to a cold pan. Cook bacon on medium low heat until crispy. By this time, your potatoes should be cooked. Drain the water from them and cool them on a tray. They should still be firm enough to slice through with a knife.

Stir the cornstarch into the bacon, keeping the bacon fat. Add the cornstarch to the pan while you are stirring the bacon with a wooden spoon. This will prevent your sauce from becoming lumpy. Begin to pour the milk into the pan. Pour gradually, so the sauce does not cool down too fast while you are mixing. Stir in the mustard and taste your sauce, season it with salt and pepper and set it aside. If you feel like your sauce is too thick, add hot water in small amounts.

Slice potatoes in half and place them cut side down in a cold and oiled pan. Turn the element to medium high heat and crisp your potatoes to golden brown.

To serve:

Arrange potatoes and eggs on plate. Pour the sauce over your mixture and garnish the plate with a lemon wedge and sliced green onions. Dust plate with a pinch of paprika if you want to go the extra mile.


Austrian Cheesy Ham and Noodle Casserole.

    This is a traditional Austrian Recipe that was created for hard working farmers. The German name for this dish is Schinkenfleckerl.

This recipe will feed 4 hungry people.


Gruyère Cheese (Grated) – 400 grams
Black Forest Ham (Cubed) – 400 grams
Rotini Noodles – 400 grams
Whipping Cream – 800 grams

Preheat your oven to 400°F (204°C). Bring a large pot of salted water to a rolling boil. Add the pasta to the water and cook for around 7 minutes. The pasta is done when it is tender, but not mushy. (This is called Al dente in Italian). Drain the pasta and rinse it in cold water to stop it from cooking any longer. Toss the pasta in a small amount of olive oil and set aside in to fridge.

Use a large bowl or a stand mixer to whip the cream to stiff peaks. Season the whip cream with salt and pepper and fold in the ham, cheese, and pasta. Don’t over-mix the ingredients at this stage, it’s important to keep the whip cream from losing too much volume.

Transfer ingredients into a greased casserole dish and bake at 400°F (204°C) for 30-45 minutes (Or until hot and golden brown.).

Let the casserole cool down for 5-10 minutes before serving.

As always, if you have any questions please leave a comment and I’ll clarify anything I miss.