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Scrambled Eggs with Bacon and Parmesan

A delicious breakfast with crispy bacon and savory Parmesan. These scrambled eggs with bacon and cheese make a simple, everyday breakfast — hearty, tasty, and quick. A splash of cream gives the eggs a soft, creamy texture, while the fried bacon adds incredible flavor and a wonderful crunch. It's a dish that's sure to win over the whole family, young and old alike.

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Scrambled eggs with bacon and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 12 g
Fats 59 % 19 g
Carbohydrates 3 % 1 g
241 kcal
GI: 100 / 0 / 0
  • First, gather all your ingredients. Because this dish comes together fast, get everything prepped ahead: slice the bacon into thin strips (if it isn't sliced already), wash the eggs well and pat them dry with a paper towel, measure out the cream, and so on. Grate the Parmesan, and wash, dry, and finely chop the green onion. Set each component out in its own bowl. Now cook the bacon. It seems like the simplest thing in the world, but there's a knack to it — and once you know a few tricks, getting it right is genuinely easy. Perfectly cooked bacon can go into all kinds of dishes: salads, appetizers, mains, soups, and baked goods, and it's always delicious. Cook the bacon in a large skillet, big enough for the strips to lie flat without curling. Lay the bacon strips in a cold pan, then set it over medium heat. The bacon will start to sizzle and soon turn translucent. Don't move it until it releases easily when you shake the pan; then flip it and cook the second side the same way. Thin-cut bacon takes about 10 minutes; thicker slices can take around 15. Once the bacon stops sizzling and turns crisp, transfer it to a plate lined with paper towels to soak up the excess grease. When it's cool, chop it into small pieces and set aside. Don't wash the skillet — just pour off the rendered fat, leaving about one tablespoon behind. Crack the eggs into a bowl and whisk them with the cream, salt, and a pinch of white pepper. Set the skillet back over medium heat, add the butter, and let it melt. Pour the eggs into the hot pan and cook, stirring now and then and scraping with a wooden spatula. You don't want the eggs to brown much, and be careful they don't scorch or stick to the bottom. When they're almost set, stir in the Parmesan and chopped bacon and cook another couple of minutes. Take the pan off the heat, divide the eggs among plates, and top with the chopped green onion. Serve hot. Enjoy — and have a bright morning and an active day!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • 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
  • Vegetable oil - 873  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • White pepper - 0  kcal/100g

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