ReceptnaptárScrambled eggs with bacon
Scrambled eggs with bacon are a classic of Hungarian breakfasts and field kitchens: crisp smoked bacon, creamy eggs and fresh bread. Just 15 minutes, and eggs cooked in the bacon fat take on a special flavour. Starting the bacon in a cold pan renders it nicely.
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Ingredients
Method
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- Put the bacon in a cold frying pan and fry over medium heat for 5-6 minutes, stirring, until the fat renders and the bacon is golden and crisp.
- If using onion, sweat it in the bacon fat for 2-3 minutes.
- Crack the eggs into a bowl, season with pepper and beat lightly with a fork. Salt only at the end, carefully, as the bacon is salty.
- Reduce the heat to medium-low and pour the eggs over the bacon.
- Stir gently with a wooden spoon for 2-3 minutes until the eggs are creamy and still softly glossy.
- Remove from the heat immediately, as residual heat keeps cooking them. Serve with chives and fresh bread.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Start the bacon in a cold pan.
- Salt carefully, the bacon is salty.
- Cook over medium-low heat for creamy eggs.
- Onion or peppers can be added.
Frequently asked questions
How long does it keep?
It's best fresh.
Instead of bacon?
Sausage, ham or streaky bacon also work.
Similar recipes
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- Eggs Benedict (poached eggs with ham and hollandaise sauce) · American
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- Rührei mit Speck und Zwiebeln (scrambled eggs with crispy bacon and onion) · German
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