Scrambled Eggs with Bacon and Asparagus

Eggs in a thousand and one ways are always a great solution when looking for an idea for a breakfast that is nutritious, tasty, quick to prepare, and of course healthy. All of this is represented by scrambled eggs with bacon and asparagus. As the author of the recipe, Dušan Colarić, says, eggs prepared this way are also an excellent breakfast according to the LCHF diet.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 6 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 20 g Meat, pork, smoked bacon

  • 2 piece Egg, fresh

  • 50 g Asparagus, fresh

  • 2 spoons Sour cream

  • pieces Salt, table

Steps

  1. Fry the bacon slices in a pan without oil. Fry them until they turn golden brown and shrink to 2/3 of their original length. Set the fried bacon aside.

  2. If using asparagus, wash them and cut off the woody part. Bring water to a boil in a pot and add salt. Add the asparagus to the boiling water and cook for 2-3 minutes. Blanch the asparagus in cold water, drain, and chop.

  3. Melt butter in a pan over moderate heat. Crack the eggs into the pan. Stir vigorously so that the egg whites and yolks are completely combined. Cook for 2 to 3 minutes or until the eggs reach the desired consistency. Remove the pan from the heat and quickly stir in the sour cream. Mix until the cream and eggs form a creamy texture. Season with salt and pepper. Add the asparagus and serve the prepared eggs with crispy bacon slices.

Nutrition Information (Per 100g)

  • Calories: 150.38 kcal
  • Fat: 10.77 g
    • Saturated Fat: 3.85 g
  • Carbohydrates: 1.54 g
    • Sugars: 0 g
  • Protein: 8.46 g
  • Fiber: 0.38 g

Advice

Asparagus can be replaced with young onions.