Comments on: a Breakfast from my Childhood

By: Tini

Tini — Wed, 29 Sep 2010 12:56:51 +0000

My mom spreads marmelade on the poor knights. What I also love: poor knights with sour cream (with a pinch of cinnamon and agave-syrup) and hot appleslices.

By: no penny for them

no penny for them — Wed, 29 Sep 2010 10:47:52 +0000

i tried them a while ago with grated orange zest and a little vanilla in the egg mix. so good!

By: Elmlid

Elmlid — Tue, 28 Sep 2010 14:34:20 +0000

Hi Tini! Did your mom use Marmalade with the poor knights or in the dish? I would love to find more ways of doing it since I am hooked…

By: Tini

Tini — Tue, 28 Sep 2010 13:24:22 +0000

Hi!
I found your website and I was flip to read that you wrote about “poor knight” (Armer Ritter in German) what is also my favourite childhood-memory-dish! My mother made it mostly with sugar or marmelade and I loved it so much!

By: Elmlid

Elmlid — Mon, 27 Sep 2010 11:10:40 +0000

Oh, Apple sauce is a good idea. Next weekend I will make them simple like above and then serve with a less sweet apple mousse with cinnamon! The “poor nights” are sweet as they are :)

By: Fenke

Fenke — Mon, 27 Sep 2010 09:38:34 +0000

yes, cinnamon would be great and, like you already said, apples – or as i would prefer it – applesauce!

By: Elmlid

Elmlid — Sun, 26 Sep 2010 17:07:05 +0000

Yes, I love the edges too. The crispiness is needed I think. But raisins sounds like a great idea, thank you! And maybe even together with cinnamon?

By: Fenke

Fenke — Sun, 26 Sep 2010 10:27:31 +0000

in germany we also call them “poor knight” (armer ritter), but it is baked in the oven, several slices of bread at a time. sometimes even with raisins. mmmh! i actually like the pan baked version better though, because of the slightly burned edges.