Scrambled Eggs with Bacon Cream Sauce and Potatoes

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Scrambled Eggs with Bacon Cream Sauce and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1283
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,283 cal.(61 %)
Protein45.22 g(46 %)
Fat66.62 g(57 %)
Carbohydrates127.91 g(85 %)
Sugar added0 g(0 %)
Roughage37.82 g(126 %)
Vitamin A674.73 mg(84,341 %)
Vitamin D4.01 μg(20 %)
Vitamin E10.72 mg(89 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.94 mg(85 %)
Niacin13.12 mg(109 %)
Vitamin B₆1.28 mg(91 %)
Folate628.6 μg(210 %)
Pantothenic acid2.08 mg(35 %)
Biotin1.41 μg(3 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C28.19 mg(30 %)
Potassium2,878.51 mg(72 %)
Calcium404.96 mg(40 %)
Magnesium314.95 mg(105 %)
Iron8.17 mg(54 %)
Iodine116 μg(58 %)
Zinc3.76 mg(47 %)
Saturated fatty acids32.97 g
Cholesterol457.71 mg

Ingredients

for
4
For the roast potatoes
800 grams small Boiled potato
2 Tbsps butter
salt (and pepper)
For the green beans
500 grams French bean
For the sauce
100 grams streaky Bacon
1 Tbsp vegetable oil
¼ l strong Beef broth
200 grams Whipped cream
salt
peppers
½ bunch fresh Savory
For the scrambled eggs
8 eggs
4 Tbsps Whipped cream
6 Tbsps butter
salt
peppers
Worcestershire sauce
1 Tbsp scallions
How healthy are the main ingredients?
Whipped creamWhipped creamsaltegg

Preparation steps

1.

For the sauce, cut the bacon into small cubes. Heat oil in a pot and fry the bacon in it. Pour the beef broth and cream, allow to boil, and simmer for a few minutes over low heat. Season with salt and pepper. Rinse the savory and pluck the leaves, add to the sauce and let simmer for a few more minutes (briefly heat before serving).

2.

Rinse the green beans, cut diagonally into strips, and cook in boiling salted water for about 15 minutes. Drain and add the green beans into the sauce.

3.

Peel the boiled potatoes and fry in a pan in butter. Season with salt and pepper.

4.

For the scrambled eggs, beat the eggs with cream and Worcestershire sauce, and season with salt and pepper. Heat the butter in a pan and pour the egg mixture into it. Let the eggs cook while stirring.

5.

Put the scrambled eggs with chives on preheated plates, pour the bacon cream sauce over, and serve with potatoes.