Creamy Scrambled Eggs with Crème Fraîche
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s), size L
- 1 handful bacon, cut into strips or cubes
- 1 tablespoon, heaped butter
- 2 tablespoon oil for frying (preferably rapeseed oil)
- 1 teaspoon black pepper from the mill
- 1 pinch (s) cayenne pepper
- 1 teaspoon, leveled coriander powder
- 1 spring onion (s)
- 1 tomato (s), firm
- 1 tablespoon, heaped crème fraîche, 30% fat
Print Recipe
Pin Recipe Instructions
- First cut both the tomato and the spring onion relatively small. The more bite they both have, the better. Put both aside for now.
- While the butter and the oil (so that the butter does not burn) are crunching the bacon on half heat in a non-stick pan, stir the eggs in a bowl.
- When the bacon is crispy, add the eggs and mix well with the bacon. Let the eggs cook while stirring gently and carefully adding the spices so that they are well distributed. I prefer the eggs not to set properly, but you can do that however you like.
- When the eggs have the desired consistency, take the pan off the heat and stir in the crème fraîche until you have a creamy scrambled egg with bacon.
- Now, at the very end, mix the fresh tomato cubes and the chopped spring onion with the scrambled eggs.
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