Haferl special

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Serves 1


  • Drizzle of rapeseed oil
  • 3 rashes of smoked streaky bacon
  • 2 eggs
  • 8 chives, finely chopped

You will need a good non-stick pan


Prep time: 0 minutes
Cooking time: 7Β minutes
Total time: 7 minutes

Haferl special

Pronounced ‘hay-ferl’, this was a classic pre-skiing breakfast for us in St Anton, Austria. Haferl was a fantastic cafΓ© at the top of the high street where we spent countless mornings gearing up for a hard day in the powder, and many afternoons recalling epic runs. The Haferl special is exactly that… special. Not a reinvention of the wheel, just a simple combination of flavours and, in my opinion, the best way to eat bacon and fried eggs.


Heat the oil in a pan over a high heat and add the bacon. Cook for 2 minutes. Using a pair of tongs, turn the bacon and lay the slices so that they are overlapping.

Break the eggs carefully over the bacon, being careful to try and keep them on the bacon strips. Cook for 5 minutes or until the egg whites have turned from translucent to white. Sprinkle over the chives and serve with some hot, buttered DizzleSky loaf or toast.



If you don’t think that the egg white is cooking fast enough, use the tip of your spatula to very carefully spread the egg white around the bacon. This will distribute the heat and ensure it cooks evenly without over cooking the yolk.”

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