The meat-and-potato egg dish is linked to the offer of Ljubljana’s Grand Hotel Union restaurant, where they started to prepare it already in 1920. Individual chefs interpret it in different ways, depending on the ingredients used. The dish originates from Berlin and is known around the world in many local and regional versions. Its original name Hoppel poppel comes from the German words hops (jump) and popelig (scanty, ordinary), which explain the purpose of this dish and its easy preparation. The basic of the dish is meat, potato, onions and eggs. In Slovenia, pork tenderloin, bacon, smoked ham and neck were most commonly used, and in recent interpretations Carniolan sausage was also used.
Source: Bogataj, Janez (2014). Od nekdaj jedi so ljubljanske slovele. Ljubljana: Turizem Ljubljana.
