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Scrambled Eggs with Bacon and Onions …

5 from 6 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 312 kcal

Ingredients
 

  • 5 fresh Free range eggs
  • 1 pinch Black pepper from the mill
  • 2 pinches Salt
  • 1 splash Tabasco
  • 20 g Butter
  • 100 g Ham cubes
  • 1 Onion
  • 0,5 Onion very finely diced
  • 1 bunch Chives fresh

Instructions
 

  • It's just like that: the very simple dishes are often particularly tasty and that's why they are so popular. Here is one of them: "Scrambled eggs with bacon and onions" - in spring, of course, with lots of fresh chives ... I loved that when I was a child with my grandmother - and today I can make my husband happy with it.
  • This is how it is prepared: Beat the eggs one by one and place in a bowl, then stick with the pepper, salt and Tabasco using a fork. Dice an onion normally, dice the half onion very finely and cut the chives into fine rolls.
  • Brush two slices of farmer's bread thickly with fresh butter and sprinkle with half of the chives rolls.
  • Drain the butter in a pan, fry the diced ham and the normally diced onions until translucent (please do not brown - just fry gently). Then pour in the clipped egg, sprinkle with half the very finely diced onion and let it set slowly over a reduced, mild heat.
  • Use a spatula to keep pushing the egg from the edge to the center. That way it stays nice and juicy and doesn't fry dry, which should be avoided. Sprinkle the finished scrambled eggs with the remaining chives and cover the prepared bread thick with the warm egg.
  • It also tastes very good with fried potatoes or with a potato puree.

Nutrition

Serving: 100gCalories: 312kcalCarbohydrates: 9.4gProtein: 11.5gFat: 25.7g
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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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