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Scrambled Eggs with Bacon and Cucumber Salad

5 from 6 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

garnish

  • Bacon
  • Seasonal herbs
  • Cream / sour cream 40% fat
  • Olive oil
  • Salt and pepper
  • Basil leaves
  • Butter
  • Cucumber salad
  • Malt bread (grain bread)

Instructions
 

  • Cut malt bread into slices from the day before. Then they start making the cucumber salad. You can find the link in my KB >>>>> Cucumber salad with a creamy Prosseco dressing >>>>
  • Melt butter in a sufficiently large pan and lightly fry the diced bacon.
  • Mix the eggs, milk, salt and pepper in a bowl and slowly add to the bacon. Now let the scrambled eggs stand slowly.
  • In the meantime, stir the sour cream until creamy and stir with a few drops of olive oil until smooth. Season with pepper and salt.
  • Spread a little butter on a plate of malt bread. Add the scrambled eggs. Put the lettuce in a bowl and pour the sour cream into a pot. Finished !!!!
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    Written by John Myers

    Professional Chef with 25 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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