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Hearty scrambled eggs with bacon, Parmesan and sauerkraut

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Ingredients for 1 servings:

  • 2 eggs
  • 1 port. Sauerkraut, approx. 150 g
  • 50 g bacon cubes
  • 1 m.-sized onion(s)
  • some Parmesan, freshly grated
  • 1 pinch(s) of salt and pepper
  • some butter for frying
  • possibly caraway powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

suitable for a ketogenic diet

Prepare sauerkraut according to the package instructions. I usually use leftovers from the day before. Sauté the bacon and onions in butter, add the sauerkraut, and let them caramelize slightly. Then add the eggs over medium heat, whisk until scrambled, and season with Parmesan cheese. Season to taste with pepper, salt, and caraway seeds, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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