Franconian Baked Eggs (Fränkischer Eierschmalz)

A traditional Lenten meal, Franconian Baked Eggs is a simple meatless dish is still popular today because it is quick, easy and makes good use of stale rolls.

Franconian Baked Eggs
Fränkischer Eierschmalz
Baked eggs is a typical Franconian dish that was traditionally prepared during Lent. This simple meatless dish is still popular today because it is quick and easy and uses up stale rolls.
Course Breakfast, Entree
Cuisine Franconia
Keyword Baked eggs, Bread rolls, eggs, Lent, Stale rolls
Region Franconia


  • 6 stale rolls
  • 2-1/8 cups milk 500 ml
  • 1 onion
  • butter for frying
  • 4 eggs
  • 2 Tbsp parsley chopped
  • salt and pepper
  • nutmeg
  • butter for the mold


  • First, dice the rolls into small cubes and heat the milk in a saucepan,, being careful not to let it boil, then pour it over the rolls.
  • Peel the onion and chop finely. Sauté in a little butter until translucent and then add to the milk and bread roll mixture.
  • Whisk the eggs with the parsley, salt, pepper and nutmeg and add them as well. Mix well, using your hands. Then let the mixture steep a little.
  • In the meantime, preheat the oven to 320° degrees F (160° C) and grease a casserole dish.
  • Pour the bread mixture into the mold and bake in the oven for about 45 minutes until golden brown.