Scrambled eggs with porcini mushrooms and bacon

super easy low carb
author: Gabriela Wärter
ingredients
100g porcini mushrooms
50g bacon cubes
50g onions
1 egg
1 tablespoon of milk
1 pinch of pepper
1 coffeespoon of butter
equipment
cutting board
glass
pan
vegetable knife
nutritional information
100g
1 serving
energy
478 kJ
1307 kJ
114 kcal
312 kcal
fat
8.5 g
23 g
saturated_fat
3.5 g
9.5 g
carbs
1.6 g
4.5 g
sugars
1.6 g
4.5 g
protein
7.8 g
21 g
salt
0 g
0.2 g

Scrambled eggs with porcini mushrooms and bacon

description & times
Scrambled eggs with fried porcini mushrooms and bacon is a hearty dish for many occasions. It fits for breakfast, as a quick snack or even as a main course. It is prepared easily and quick. Mushroom lovers and cooking beginners will enjoy this dish equally.
instructions
Preparing and chopping the ingredients
Peel the onion and slice it thinly. Clean the mushrooms and cut them into bite-sized pieces.
Roasting the mushrooms
Heat the butter in a pan, add the bacon. Add the mushrooms and the onion and let the mixture sauté slowly.
Adding the egg
Open the egg and pour it carefully into a glass. Season it with pepper and stir in the milk.
Letting soldify
Directly pour the egg all over your mushroom-bacon-mixture. Slowly let it cook until it's all solid.
Scrambled eggs with fried porcini mushrooms and bacon
This dish goes very well with white bread or potatos.
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