Pairing with Edelzwicker

Edelzwicker is a wine that is a mouthful to taste and to pronounce just like this German-inspired recipe. It's also a wine which seems to work with more than just dinners. Edelzwicker's slight sweetness and forward fruit make it a favorite for brunch and it has been prized as one of Navarro's best 4 o'clock back porch sippers. Regardless of the time of day, we think this wonderfully satisfying pairing will bring together friends after a mornings work or play. The recipe allows for some variation, particularly in choosing the type of pork you want to use, be it sausage, diced ham or salami; even leftover roast will do. Thanks to Sarah and her prolific chickens, there have been plenty of fresh farm eggs at Navarro to try out several variations on this dish. Several varieties of potato can be used too, try Russets, Reds, or Yukon Golds, based on your preference.

• 1 cup cooked pork
• 6 large eggs
• 4 Tbsp. unsalted butter
• 1/2 cup chopped onions
• 1 cup diced potatoes, peeled and cooked
• 1 Tbsp. Heavy Cream
• 1/2 tsp. salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp. fresh dill, chopped plus 2 sprigs
• 1/2 cup grated Gouda, optional
• sprinkle of paprika, for garnish

Heat the butter in a large non-stick skillet over medium heat, and brown the onions, about 3-4 minutes. Add the pork and the potatoes, and brown well, about 5-7 minutes, stirring frequently but making sure there is enough time to brown some of the surfaces of the meat and potatoes nicely, just like making home fries.

Mix the eggs, salt, pepper, dill and cream in a bowl thoroughly. Reduce the heat to low and add the egg mixture to the pan. Cover and cook for about 5 minutes until the eggs have set. If you are using the Gouda, add it about 2 and 1/2 minutes into the cooking of the eggs and allow to the cheese to melt. Slide the cooked mixture onto a plate of similar size to the cooking skillet. Then, using a same size plate invert the omelet to expose the golden brown side and sprinkle with a little paprika and sprigs of dill. Cut into triangular wedges and serve hot with toast.

Serves 4, to serve more just increase ingredients proportionally