Composition / ingredients
Cooking method
We will immediately prepare all the necessary products. Eggs are best used large, ideally homemade. Bacon is suitable for any: both smoked and raw. But I recommend using bacon already cut into thin strips. We use canned or frozen peas, but it must be thawed beforehand so that there is no excess liquid in the finished dish. We also turn on the oven in advance so that it has time to heat up to 180 degrees.
Since we will cook in the oven, we will need heat-resistant baking dishes. It can be one large mold or small portion molds.
Smear them with butter, sprinkle with breadcrumbs. Crackers in their absence, it is quite possible to replace a small amount of flour or semolina.
At the bottom of the mold, we lay out overlapping slices of bacon. If you don't have it sliced, then try to make the slices thin, then they will be crispy in the finished dish. Then we drive in the eggs - make sure that the yolk remains intact. Do not forget to add salt and pepper if desired. Add green peas and sprinkle liberally with grated cheese on a coarse grater.
We send the form to the oven for 20 minutes. This is the baking time for a mold with a diameter of 16 cm and a sufficiently dense yolk consistency. If you have small portion molds, or you want a more liquid yolk, then it will take about 12-15 minutes to cook scrambled eggs, if a very large shape and a denser texture is required, then the time will increase accordingly.
While the scrambled eggs are cooking, you may well brew coffee or make toast.
Sprinkle the finished dish with chopped parsley or any other herbs as desired. Dill or cilantro is great.
Serve scrambled eggs with bacon and cheese immediately while the dish is hot. You can serve it directly in the form or put it on plates. Such scrambled eggs are perfectly combined with soft homemade bread and a salad of fresh seasonal vegetables.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Parsley greens - 45 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
