Scrambled Eggs with Bacon Cream Sauce and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,283 cal. | (61 %) | ||
| Protein | 45.22 g | (46 %) | ||
| Fat | 66.62 g | (57 %) | ||
| Carbohydrates | 127.91 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 37.82 g | (126 %) |
| Vitamin A | 674.73 mg | (84,341 %) | ||
| Vitamin D | 4.01 μg | (20 %) | ||
| Vitamin E | 10.72 mg | (89 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.94 mg | (85 %) | ||
| Niacin | 13.12 mg | (109 %) | ||
| Vitamin B₆ | 1.28 mg | (91 %) | ||
| Folate | 628.6 μg | (210 %) | ||
| Pantothenic acid | 2.08 mg | (35 %) | ||
| Biotin | 1.41 μg | (3 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 28.19 mg | (30 %) | ||
| Potassium | 2,878.51 mg | (72 %) | ||
| Calcium | 404.96 mg | (40 %) | ||
| Magnesium | 314.95 mg | (105 %) | ||
| Iron | 8.17 mg | (54 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 3.76 mg | (47 %) | ||
| Saturated fatty acids | 32.97 g | |||
| Cholesterol | 457.71 mg |
Ingredients
- 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
Preparation steps
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).
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.
Peel the boiled potatoes and fry in a pan in butter. Season with salt and pepper.
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.
Put the scrambled eggs with chives on preheated plates, pour the bacon cream sauce over, and serve with potatoes.
