Scrambled Eggs Three-Ways
Ingredients
- 3 tbsp oil ⓘ
- 1 slice bacon, diced ⓘ
- 12 None eggs ⓘ
- 18 tbsp milk ⓘ
- 5 None fresh chives, finely chopped ⓘ
- 2 sprigs fresh parsley, finely chopped ⓘ
- 1 tbsp prepared horseradish ⓘ
- 3 oz smoked salmon, cut into strips ⓘ
- 2 sprigs fresh dill ⓘ
- 4 None sun-dried tomatoes in oil, drained and diced ⓘ
- 3 oz pitted green olives, sliced ⓘ
Instructions
- For bacon eggs, heat 1 tbsp oil in a pan and fry bacon over medium heat. Whisk 4 eggs with 6 tbsp milk and season. Add to pan and scramble, stirring constantly. Set aside and keep warm. Serve sprinkled with chives and parsley.
- For horseradish and smoked salmon eggs, heat 1 tbsp oil in a pan. Whisk 4 eggs with 6 tbsp milk and horseradish and season. Add to pan and scramble, stirring constantly. Add smoked salmon and keep warm. Serve sprinkled with dill.
- For sun-dried tomato and olive eggs, heat 1 tbsp oil in a pan. Whisk 4 eggs with 6 tbsp milk and season. Add to pan and scramble, stirring constantly. Add tomatoes and olives and keep warm.
Nutrition & Diet Analysis (per serving)
819
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).