Ingredients with Measurements:
- 4 slices of bacon
- 1 cup sliced mushrooms
- 4 eggs
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon butter
- Chopped parsley for garnish
Special equipment needed:
- Non-stick skillet
- Whisk
Step-by-step instructions:
1. Cook the bacon in a non-stick skillet over medium heat until crispy. Remove from the skillet and set aside.
2. In the same skillet, add the sliced mushrooms and cook until they release their moisture and become tender. Remove from the skillet and set aside.
3. In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
4. Melt the butter in the same skillet over medium heat.
5. Pour the egg mixture into the skillet and let it cook for 1-2 minutes until the edges start to set.
6. Use a spatula to gently lift the edges of the eggs and let the uncooked egg flow to the bottom of the skillet.
7. Once the eggs are almost set, add the cooked bacon and mushrooms on top of the eggs.
8. Use the spatula to fold the eggs in half, covering the bacon and mushrooms.
9. Let the eggs cook for another 1-2 minutes until fully set.
10. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 2g
Protein: 15g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- You can substitute the heavy cream with half-and-half or milk.
- You can use any type of cheese you prefer.
Variations:
- You can add diced onions or bell peppers for extra flavor.
- You can add diced tomatoes for a pop of color.
- You can add chopped herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure to cook the bacon until crispy to add texture to the dish.
- Use a non-stick skillet to prevent the eggs from sticking.
- Whisk the egg mixture well to ensure a fluffy texture.
- Use a spatula to gently lift the edges of the eggs to let the uncooked egg flow to the bottom of the skillet.
Storage instructions:
Refrigerate any leftover eggs in an airtight container for up to 3 days.
Reheating instructions:
Reheat the eggs in the microwave for 30 seconds or until heated through.
Presentation ideas:
Serve the Eggs Meyerbeer on a plate with a side of toast or roasted potatoes.
Garnishes:
Chopped parsley
Pairings:
Coffee or tea
Suggested side dishes:
Toast or roasted potatoes
Troubleshooting advice:
- If the eggs are sticking to the skillet, use a non-stick skillet or add more butter to the skillet.
- If the eggs are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
Make sure to cook the eggs until fully set to prevent any risk of foodborne illness.
Food history:
Eggs Meyerbeer is a classic French dish named after the famous composer Giacomo Meyerbeer. It is typically made with scrambled eggs, smoked salmon, and caviar.
Flavor profiles:
Savory, salty, and creamy
Serving suggestions:
Serve the Eggs Meyerbeer for breakfast or brunch.
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