Whether for breakfast or brunch, Bacon and Hungarian Rivilchas are fast, hot, filling and reheat easily. They're a staple of mine for busy days that require a lot of hard work and mental energy. What’s more, according to the Myfitnesspal online nutritional database, they contains half of my required protein (about 24 grams) for the day. There are approximately 696 calories per serving, 18 grams of fat and 96 grams of carbohydrates.
Although the recipe for these Bacon and Hungarian Rivilchas is an original family recipe, the idea stems from my love of our family’s traditional Eastern European eating habits. I find it easier to prepare than potato latkes, however, and a lot lighter than pork chops and sauerkraut for breakfast.
The recipe for these Bacon and Hungarian Rivilchas can be easily altered, and many substitutions will work just as well as the original ingredients. For example, the bacon can be replaced with a number of different sausage varieties. Spinach and cabbage can be substituted for the basil leaves, and stewed tomatoes can stand in for fresh tomatoes. In lieu of Hungarian rivilchas, German spaetzle can be used. If you're serving these for vegetarians, simply eliminate the meat. Cutting down on the number of strips of bacon and tablespoons of butter will also dramatically lower the number of calories and fat grams per serving.
Bacon and Hungarian Rivilchas
Makes 4 servings
Ingredients:
- 4 to 6 strips bacon, sliced into small pieces
- 2 tablespoons fresh basil leaves
- 2 tablespoons salted butter
- 4 cups cooked and drained Hungarian rivilchas
- 2 cups diced fresh tomato
- 4 tablespoons low-fat sour cream
Directions:
- In a nonstick skillet over medium heat, cook bacon with basil leaves until the bacon is crisp, about 4 to 5 minutes.
- Add butter and rivilchas to skillet. Cook rivilchas until browned on all sides, about 3 to 4 minutes.
- Add tomatoes to skillet and cook for about 1 minute.
- Remove skillet from heat. Divide rivilchas among four serving plates. Garnish each serving with a dollop of sour cream.
Recipe Notes
Since this meal is fairly heavy and filling, complementary dishes can include low-fat cottage cheese, applesauce, fresh melons and berries. The Bacon and Hungarian Rivilchas taste great with a cup of coffee or a glass of milk, tomato or vegetable juice.
Store the leftovers in the refrigerator in a covered glass storage container. Reheat leftovers in a microwave-safe dish or rewarm in a skillet over medium heat.
SOURCES
Myfitnesspal Recipes (2011). Rivilchas Breakfast. Retrieved from http://www.myfitnesspal.com/recipe/edit/3587715
Amy Lynn Hess - Hess is an Associate Professor of English, a publisher, painter, potter, ukulele learner, dramaturg, and poet.
