Zutaten für Breakfast Soup Aka Bacon And Egg Soup
- 1 lb bacon
- 1 tablespoon bacon drippings
- Flour
- 6 cups water
- 3 chicken bouillon cubes
- to taste white pepper
- Cayenne Pepper
- 1/2 tsp salt
- 2 russet potatoes, peeled and diced
- 1 tablespoon onion flakes
- 4 large eggs
- Nutmeg
- for garnish dried parsley flakes
- for garnish Parmesan cheese
- Breadstick
- 2 cloves garlic, minced
- 1 cup milk
- 1/2 cup half-and-half
- 1/4 tsp black pepper
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Zubereitung von Breakfast Soup Aka Bacon And Egg Soup
- Cook bacon until crispy. Remove bacon from pan, reserving 1 tablespoon of bacon grease. Crumble bacon and set aside.
- In the same pan, sauté onion and garlic in reserved bacon grease until softened (about 5 minutes).
- Whisk eggs, milk, and half-and-half together in a bowl.
- Pour egg mixture into the pan with the onions and garlic. Cook, stirring constantly, until eggs are just set but still slightly creamy.
- Stir in the cooked bacon, potatoes, and chicken broth.
- Season with salt, pepper, and your favorite herbs (such as thyme or chives).
- Bring the soup to a simmer, then reduce heat and cook for 10 minutes, or until the potatoes are tender.
- Serve hot, optionally garnished with extra bacon crumbles, a sprinkle of cheese, or a dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
5g
Fat
50g
Carbs
4g
