Carrot scrambled eggs with bacon

Name: Carrot scrambled eggs with bacon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small lettuce; 250 g Carrots; 1 collar Chives; 4 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON medium hot mustard; 3-4 Tbsp Oil; 6 Eggs; 3 TABLESPOONS Milk; 7-10 Tbsp grated nutmeg; 40 g Bacon; 20 g Butter or margarine

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small lettuce
250 g Carrots
1 collar Chives
4 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON medium hot mustard
3-4 Tbsp Oil
6 Eggs
3 TABLESPOONS Milk
7-10 Tbsp grated nutmeg
40 g Bacon
20 g Butter or margarine

Directions

1
Clean, wash and drain the salad. Peel, wash and coarsely grate all but one carrot. Cut the rest of the carrot several times lengthwise and cut into flower-shaped slices. Wash chives, dab dry and cut into fine rolls, except for a little bit for decoration. Mix vinegar, salt, pepper and mustard. Whip the oil into the mixture. Mix salad, carrot slices and vinaigrette and divide among 4 plates.
2
Mix eggs, milk, 3 tablespoons water, salt, pepper and nutmeg. Leave bacon in a pan until crispy and take it out. Put fat into the hot pan, briefly sauté grated carrots and pour on egg milk. Let it falter at low heat, while pushing the egg together. Spread the scrambled eggs and bacon on plates. Sprinkle with chives and serve garnished. Serve with a hearty mixed bread
3
Preparation time 35-40 minutes