Scrambled eggs from the jar with bacon and rocket

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 6
  • 6 discs Bacon
  • 50 g Rocket
  • 2 stem(s) Basil
  • 100 g Whipped cream
  • 10 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp freshly grated nutmeg
  • 7-10 Tbsp Grease

Directions

  1. 1

    Cut the bacon slices in half and leave them in portions in a frying pan while turning until crispy. Crumble half the bacon. Wash the rocket and basil and shake dry. Pluck the basil leaves from the stems. Finely chop the rocket, except for a little to garnish, and the basil

  2. 2

    Whisk cream, basil, crumbled bacon, rocket and eggs. Season with salt, pepper and a little nutmeg. Pour the egg mixture into 6 greased ovenproof glasses (each containing approx. 250 ml). Place glasses in the fat pan of the oven and pour boiling water on them. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 30-45 minutes. Remove the pan from the oven and garnish with the remaining bacon and rocket

Nutrition Facts

KCAL
280 kcal
CARBS
2 g
FATS
24 g
PROTEINS
16 g