Scrambled Eggs

Name: Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 7 Eggs; 2 slices Bacon; 2 slices Emmental; 2 pinches Salt; 4 pinches Pepper; 10 grams Butter

10.0/101 rating·10 min·70 Views

Marcel Aichberger

36 Recipes

These creamy scrambled eggs are cooked with crispy bacon and melted Emmental cheese for a rich and satisfying breakfast. Prepared in one pan, the eggs are gently scrambled in rendered bacon fat and a touch of butter, seasoned simply with salt and pepper, and finished with gooey cheese stirred through at the end.

Allergens

Gluten-Free

1,093kcal

2 Portions · 412 g

Protein

82 g

Carbohydrates

2 g

Fat

84 g

Fiber

0 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

Eggs7
Bacon2 slices
Emmental2 slices
Salt2 pinches
Pepper4 pinches
Butter10 grams

Fry the Bacon:

1
Place a pan over medium heat.
2
Add 2 slices Bacon.
3
Fry until the bacon is cooked and the fat has rendered. Leave the bacon and fat in the pan.

Prepare the Eggs:

4
While the bacon cooks, crack 7 Eggs into a container.
5
Add 2 pinches Salt.
6
Add 4 pinches Pepper.
7
Stir the eggs until yolks and whites are just combined. Do not overmix.

Cook the Scrambled Eggs:

8
Optional: Add a Knob of Butter to the pan with the bacon and rendered fat. Let it melt.
9
Pour the egg mixture into the hot pan with the bacon.
10
Cook over medium or medium-low heat, stirring occasionally for softer curds or more frequently for smaller curds, until the eggs reach your desired doneness. Be careful not to overcook.

Add Cheese and Serve:

11
Remove the pan from the heat once the eggs are cooked (they will continue to cook slightly off the heat).
12
Add 2 slices Emmental cheese to the hot eggs.
13
Stir gently until the cheese is melted and incorporated.
14
Serve immediately.