Eggs with bacon

Light hearty delicious breakfast in a hurry. Eggs with bacon are a common breakfast in other countries (for example, in Europe or in America). Such a dish is prepared very simply and quickly, which also allows you to satisfy your hunger and give strength for the whole day. Products for the preparation of such a breakfast are now available. So you can include scrambled eggs with bacon in your diet for a variety of the morning menu.

Anna

The author of the recipe

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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 52 % 14 g

Fats 44 % 12 g

Carbohydrates 4 % 1 g

230 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
Prepare the specified ingredients for cooking eggs with bacon. Fresh eggs, raw bacon (amateur), can be replaced with raw smoked or brisket. Salt and pepper to taste. No frying oil is required. Prepare suitable dishes for frying.
Step 2:
Preheat the frying pan. Butter is not used here, as the bacon itself is quite greasy. Put the raw bacon pieces in a preheated frying pan. After 20-30 seconds, it can be turned over. To make the bacon "hotter " the heating should be strong, for a less pronounced crust, the bacon should be fried over medium heat.
Step 3:
Move the bacon to the edges of the pan and carefully break an egg to each piece without damaging the integrity of the yolk. Add salt and pepper to taste. Here you can play with the flavors by adding different pepper or delicious salt.
Step 4:
Eggs with bacon should be fried until the protein seizes in the eggs. Ready breakfast of eggs with bacon to serve immediately, hot. This breakfast will be complemented by fresh bread and a cup of freshly made tea or coffee.

I came across a curious story of the emergence of a common breakfast with scrambled eggs and bacon:
"It all started with Sigmund Freud, or rather with his nephew, Edward Bernays. Bernays is considered the father of public relations.

In the 1920s, Edward Bernays asked a doctor who worked at his agency about what breakfast should be, dense or light? And he replied: "I think a hearty breakfast would be healthier." Then Bernays asked to find another 4,500 doctors who would also confirm this. Then Bernays lobbied the newspapers to publish what all these doctors said about the benefits of a hearty breakfast. But he did it not because he cared about people's health, but because the company "Beech-Nut", a major supplier of bacon, paid him for it. Bacon sales have increased many times, and Bernays still has a letter from Barclay Arkel, president of the Beech-Nut company, in which he informed him about it. "