Easter breakfast: dark rye bread with mustard, ham and freshly grated horseradish (way more than this initial, rather timid sprinkle), soft boiled eggs and wonderfully fresh radishes and chives.
My second course, with coffee, was a thick slice of Kärntner Reindling, a bundt cake made by rolling and then winding up around itself enriched yeasted dough with a filling of butter, sugar, cinnamon, raisins, ground walnuts and rum, creating the most delicious flaky layers.
My husband, the Austrian native, combines these things in the true Carinthian fashion, which is: layering all the mustard, ham, horseradish and egg on top of a slice of Reindling. An Easter tradition I have yet to embrace.
#Easter #Osterjause #breakfast #ham #eggs #horseradish #Reindling #KärntnerReindling