Zutaten für Eggs With Bacon Onions And Potatoes Hoppelpoppel
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Zubereitung von Eggs With Bacon Onions And Potatoes Hoppelpoppel
- Boil 1 pound of small potatoes in salted water until slightly tender but still firm (about 10-12 minutes). Drain and let cool completely. Dice into ½-inch pieces.
- Cook 4 slices of bacon in a 12-inch skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels. Crumble when cool.
- Add 1 medium onion, chopped, to the bacon fat in the skillet. Cook for 5 minutes, or until softened and translucent, stirring occasionally.
- Add the diced potatoes to the skillet with the onions. Cook over medium heat for 8-10 minutes, stirring occasionally, until lightly browned.
- In a medium bowl, whisk together 6 large eggs, 2 tablespoons milk, 1 tablespoon chopped fresh parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Stir the crumbled bacon into the potato and onion mixture.
- Pour the egg mixture evenly over the potatoes and bacon.
- Reduce heat to low, cover, and cook for 5-6 minutes, or until the eggs are set but still slightly moist.
- Carefully invert the Hoppelpoppel onto a plate to serve.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
15g
Fat
97g
Carbs
15g
