SFC: Breakfast Time

              Well, it’s breakfast time for me, and we just happen to still have some fleishgnadle in the fridge. Oh, I still haven’t told you about fleishgnadle yet, have I? Well, I can’t give you the recipe (family secrets and all), but what I can say is that it’s basically a giant ball of ground sausage wrapped in potato dumpling; pure Austrian goodness.


               It’s also known as the Best Breakfast Leftovers Ever!!!

               Whenever Dad makes this, we love eating it for dinner. But what we REALLY get excited for are the mornings after. In the past, this was even better scrambled with eggs than it was cooked fresh for dinner; but Dad’s been making some adjustments over the past couple years, so he’s gotten the recipe much closer to perfection.

               And breakfast is so simple. Chop the dumpling n sausage up, pop it into a hot, buttered sauté pan until it’s warmed through and a little crispy. After that, we simply beat some eggs with milk, add and scramble it up.


               Now, I LOVE scrambled egg breakfasts. It’s one of the best way to use leftover veggies and meats; cook them in pan and add the egg however one wants, fried or scrambled. Scrambled is still my favorite though, and it’s not just childhood memories of avoiding yolks.

              I think a lot of people, in general, tend to disregard scrambled eggs nowadays, because it’s the “easy” cooking method. It’s what you do when your yolk breaks, either that or “over hard.” But from what I’ve come to find is that there’s a lot of mastery to scrambled eggs, a certain aspect to them that one can’t find in other methods of cooking: Variety.

               Other main methods tend to have a specific set of requirements to be what they are: Fried Eggs have “Over Easy, Medium, Hard;” there’s Sunny Side Up; Poached; Hard and Soft Boiled; and now “63 degree Eggs”. All of these have developed a set amount of cooking required to get the white and yolk to a particular completion; the only difference is if it’s just cooked a little more or less, and that’s usually accidental.

                  The beauty of scrambled eggs is how many different end products one can create. If you’re not quite sure if what I’m saying is bull, try it at home. Take two pans, heated to the same Low-Med temperature, and add a decent amount of eggs (no thin layer in the pan). To one, stir the eggs almost constantly; the other, cover with a pan and stir ever 1-2 minutes (the temperature should be low enough it takes 5+ minutes to cook). You’ll find the one stirred constantly, when finished, almost looks like a custardy, yellow cottage cheese, and tasty super creamy; while the one with little stir-age is firmer, a little fluffy. Both fantastic, delicious extremes of the same dish.

                And that’s just with the same temperature. Think of what one can get with hotter or lower heats, using different liquid additions (milk, cream, water, LEMON JUICE: adding noted acids can reduce the heat eggs need to scramble, making them cook quicker on lower temps), adding a Tb of water for steam, a thin layer of egg vs an inch of depth, etc. The possibilities number in the thousands, creating an almost infinite strata of possible outcomes. So many extremes, so many grey areas, so many ways to cook something seen purely as “simple” for years on end. This is one of the reasons why I love scrambled eggs so much.

                  Yet the best part? Everybody has their favorite.

                  As with my other Street Food Corner posts, my rambling is done and I can now finish my original thought. We usually tend to cook our eggs to the bigger, slightly-fluffier style, but that’s often due to the heat in the pan from cooking the sausage n dumplings; even stirring fast one doesn’t get the curd (unless doing a giant pot…).


                Doesn’t it look good? Those thick dumplings just add that comforty heaviness that we love about family foods. The sausage in the pan is only ever rivaled by bacon for breakfast meat category, and the egg brings them all together in a rich, creamy way. Couldn’t you just see a Food Truck stuffing this into a hoagie bun with a little hot sauce (maybe sirachi)? Oooooh, or maybe wrapped in a burrito; a little bit of cheese, crème fraiche, and dill-lingonberry salsa for a Scandinavian Breakfast Burrito… think I know what I’m doing next time we have fleishgnadle.


             For now, a little bit on an open-faced sammich did it for me. With all the sandwiches I eat for lunch, I like to just do them with one slice to help with the diet/portion control; think of all those extra slices of bread we eat each year.

            Besides, the filling is still the best part.


What’s your favorite Egg Dish? How do you like using Leftovers for Breakfast?

Simply Steve’s




Main Location: Minneapolis

            The second of our cities’ Burger trucks, Simply Steve’s offers a well-seasoned variety of options between buns. Offering very traditional and familiar combinations, they also offer sliders, burritos, and just recently Tator Tot Hotdish. One could say that on the days their blackboard isn’t filled with burgers, the style is warm, filling comfort food.

            Biggest highlight of Steve’s, in my opinion, is that fact that they are currently the ONLY Food Truck that serves breakfast with such attention, and all day too. Both burritos and sandwich items, these easily rival their lunch-mirrored selves with little effort.


            Quite often parked near the Cupcake-to-Go car in the early days (sometimes still), the two often made quite the lunchtime combination. Now one might need to do a bit of searching for that sweet treat, as Steve’s doesn’t offer any sort on their menu.

            Not that they need to.

Food: 7

            Everything there is juicy and made properly. The sliders I had were full of that cheesy goodness reminiscent of the only reason one likes a Mcdonald’s Double-Cheeseburger, except the burger is good too. Breakfast burrito is flavorful and spicy from the red sauce, eggs are fluffy, all in all great in its simplicity.

            Probably the highlight of the menu, though, is the Cajun Turkey Burger. It is actually juicy and tender, while still being completely cooked. As those who have eaten turkey burgers at home will tell you, that is a really difficult thing to find. But there is no dryness, no feeling of “ehhh,” nothing like that; it is a properly cooked Turkey Burger in all sense of the world.


            Now, here’s where I differ from loving them. Though everything is cooked properly, the flavors derived and added to them are all… average. Cajun spices on the Turkey was muted, the BBQ, though tasty, lacks anything really special. The highlight of the sliders was the fact they were juicy and cheesy, but that was the main craveability point. They aren’t doing anything WRONG at all, but at the same time they simply aren’t doing anything else.

Holdability: 7.5

            Many a two-handed item served, the easiest to walk with are the sliders. The burrito is served in foil wrapping, but the sauce and wet fillings tend to drip down QUITE noticeably (more so than the ideal “fun licking of the fingers”), so napkins are required.

Price: 9.5

              All items range from $4-$6, with a possible $7 on special additions (menu does change and switch now and then), so a great bang for your buck.

Speed: 7.5

             Average speed, good for burgers, nothing to complain about.

The TOE: 6.5

            They are a really good Food Truck, properly constructed, but much like their menu items I feel just “lacking” of that certain special something when I go there. Props are given for serving breakfast, and why the score isn’t lower, but more than that is needed to garner that special “feeling.” Ultimately I would pin this to a certain generality in the menu, as well as a failure to truly stand out amongst the many Pillars we already have. Maybe it has something to do with the fact it sort of reminds me of a Lays Potato Chip truck…


            Again, don’t take this the wrong way. They are a good truck that makes great food, and should certainly be visited at least once. I myself just don’t have any plans to go back again and again.

                        Tally: 38/50

Final Thoughts

            For those on-the-go and looking for a small sample to get a “feel” for them, the sliders are a great choice. Turkey Burger should definitely be sought out and tried for those who haven’t had a REALLY good one yet.

            But the real gem here is when one is out late in the morning and haven’t had their breakfast yet. Grab the Burrito and a few napkins, and enjoy on the way to work; it can be scarfed down quick if in a rush, but has enough flavor to be enjoyed across a few minutes (that’s a long time for me with food… I do love it so).