Ingrédients pour Italian Eggs With Bacon
- 6 slices bacon
- 4 large eggs
- 1 tablespoon milk
- Salt & Pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon grated Parmesan cheese
- 2 tablespoons Italian cheese blend
- 1/2 tablespoon butter
Cuisinez plus intelligemment avec Sous, votre compagnon de cuisine
Il vous manque un ingrédient pour cette recette de Italian Eggs With Bacon ? Besoin d'un accord mets-vins parfait ou d'une idée d'accompagnement sain ? Ne devinez plus, demandez à Sous ! Votre sous-chef alimenté par l'IA est prêt à vous aider à échanger des ingrédients, à ajuster les portions et à découvrir des astuces de saveur en quelques secondes.
Comment préparer Italian Eggs With Bacon
- Preheat oven to 400°F (200°C).
- Line a baking sheet with foil.
- Place 6 slices of bacon on the prepared baking sheet, ensuring they don't touch.
- Bake for 15 minutes, or until crispy.
- Remove bacon from oven and set aside to cool slightly. Finely chop 3 slices of cooked bacon; reserve remaining bacon for garnish.
- In a small bowl, whisk together 2 large eggs, 1 tablespoon milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon Italian seasoning, and 1/4 teaspoon grated Parmesan cheese.
- Stir in 2 tablespoons Italian cheese blend and the 3 slices of chopped bacon.
- Heat 1/2 tablespoon butter in a small nonstick skillet over medium heat.
- Pour the egg mixture into the heated skillet.
- As the bottom of the eggs sets, gently lift the edges with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking until the eggs are almost set but still slightly moist on top (about 3-4 minutes).
- Using a spatula, gently flip the eggs and cook for another 1-2 minutes.
- Repeat steps 6-12 to make a second serving if desired.
- Serve immediately, garnished with the remaining bacon slices.
Informations nutritionnelles (Approximatif par portion)
Sodium
16 g
Sucre
1g
Matières grasses
53g
Glucides
0g
