Crispy Schmalzbrot & Eggs
German lard-bread toast topped with a runny fried egg, crispy onions, and garlic—a savory, crunchy weeknight dinner that feels indulgent. Toast thick rye slices in rendered pork fat until golden, then top with a sizzled egg and caramelized onions.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 16g
Ingredients
- 3 tbsp pork lard (or schmaltz)
- 4 slices, 1-inch thick rye bread
- 1 medium, thinly sliced yellow onion
- 2 cloves, minced garlic cloves
- 2 large eggs
- 2 oz, diced salo (cured pork belly)
Instructions
- 1
Heat lard in a large skillet over medium-high until shimmering, ~2 minutes.
- 2
Add onion and cook, stirring occasionally, until deeply golden and soft, 5–6 minutes.
- 3
Push onion to the side, add garlic and salo, and cook for 60 seconds until fragrant.
- 4
Toast bread slices on both sides in the fat until golden brown and crispy, 3–4 minutes total.
- 5
Push toast to the edge; crack eggs into the skillet and fry until whites set but yolks still jiggle, ~3 minutes.
- 6
Top each slice with an egg, scatter caramelized onion and salo around the plate, and serve hot.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- spatula
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