Egg Hash Browns with Rhubarb Compote

Peel the rhubarb stalks, remove woody parts and cut into pieces. Place in a roasting pan with the red wine, cinnamon stalks and sugar. Cover and cook until the rhubarb breaks down. Remove the cinnamon stalk.

For the egg rösti, add the milk to a frying pan with the cinnamon stalk and bring to a boil. Remove from heat and let sit for ten minutes.

Remove the cinnamon stick.

Cut the bread or Weggli into cubes. Sprinkle with the cinnamon milk. Steep briefly.

Melt the butter in a large pan. Fry the bread cubes in it until golden brown all over. Sprinkle with the cinnamon-sugar.

Stir eggs and salt and pour over the fried bread cubes form. Stir until stiff, the mixture should still be slightly wet. Arrange and serve with the compote while it is still lukewarm. Sprinkle with cinnamon-sugar if you like.

Our tip: Use your favorite red wine for cooking!

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