2 Thin Slices of Glier’s Goetta Fried Crisp
2 Holland Rusks
1/4 Marchand De Vin Sauce
Paprika (optional)
1 Grilled Tomato
2 Poached Eggs
1/4 Cup Hollandaise Sauce
Chopped Parsley (optional)
On a dinner plate, lay slices of cooked Goetta on Holland Rusks, then cover with Marchand De Vin sauce. Now top each rusk with a poached egg and Hollandaise sauce. Garnish with grilled tomato. For eye appeal, you may sprinkle paprika and shopped parsley on the eggs.
1 lb. Glier’s Goetta – Browned and Crumbled
8 Eggs Scrambled
4 Four Tortillas
Shredded Cheddar Cheese
Warm the tortillas in a microwave under a moist paper towel. Spoon the scrambled eggs and Glier’s Goetta onto the tortillas and sprinkle cheddar cheese over the top. Roll the tortillas, closing both ends. Re-warm in the microwave, under a moist towel, to melt the cheese. Serves four.
1 lb. Glier’s Original Goetta
1/4 cup sauerkraut
1 slice Swiss cheese
1 tablespoon Thousand Island dressing
2 slices rye bread
Cut roll into thin slices; place on a skillet. Do not flip until Goetta is browned. Flip Goetta and add sauerkraut to skillet. Begin toasting rye bread. Place Swiss cheese on the Goetta slices. When Goetta is browned on both sides, place it on the rye bread. Add sauerkraut and Thousand Island dressing.
1 ½ lbs. Glier’s Goetta
9 Eggs (lightly beaten)
3 Cups Milk
9 Slices of Bread (cubed)
6 oz. Shredded Cheddar Cheese
1 ½ lbs. Bacon (cooked and crumbled)
1 ½ Tsp. Ground Mustard
Cook crumbled Goetta over medium heat until lightly browned; drain. Combine Goetta with eggs, milk, bread, cheese, bacon, and mustard in a shallow 3 qt. baking dish. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 60-65 minutes. Makes 12-15 servings.
