Carrots Wrapped in Bacon with Poached Eggs
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 244 kcal | (12 %) | ||
| Protein | 12.1 g | (12 %) | ||
| Fat | 18.9 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) |
Ingredients
- Ingredients
- 4 large carrots
- Bakers twine
- salt
- 8 slices Bacon
- Food-safe craft stick
- 4 Tbsps butter
- 1 bunch flat-leaf parsley
- freshly ground pepper
- 1 splash Vinegar
- 4 medium-sized eggs
Preparation steps
Peel the carrots and cut into thin strips. Divide the carrots into bundles and tie with kitchen twine. Boil the carrots in a pot of boiling salted water for 5 minutes. Drain, rinse with cold water and drain again.
Remove the kitchen twine from the carrots and wrap with the bacon. Fasten with a wooden toothpick. Melt the butter in a large nonstick skillet. Add the carrots and cook until tender. Rinse the parsley, shake dry, chop and sprinkle over the carrots. Season with pepper to taste.
Bring a shallow, wide pot of salted water to a boil. Crack the eggs ina cup separately and slide into the boiling water. Cover and simmer over low heat for 3-5 minutes.
Remove the toothpicks from the carrots and divide the bundles between plates. Remove the eggs from the pot with a slotted spoon and serve with the carrots.
