Fried Bacon, Potatoes and Eggs
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Scrub the potatoes thoroughly and cook in boiling water for 20 minutes, until fork-tender. Let cool then chill for at least 6 hours, preferably overnight.
2.
Peel the chilled potatoes and cut into wedges.
3.
Peel the onion and chop finely.
4.
Heat the butter in a heavy pan, add the potatoes and cook over medium-low heat. Add the bacon and onions and sauté until softened. Season with salt and pepper.
5.
Break the eggs, stir into the potatoes and cook to your liking. Sprinkle with chopped chives and season with salt and pepper.
6.
Serve with a mixed green salad, if desired.
