Scrambled eggs with carrots & bacon

Name: Scrambled eggs with carrots & bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large carrots; several sheets Lettuce; 2 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 TEASPOON medium hot mustard; 2-3 TABLESPOONS Oil; 4 Eggs; 5 tablespoons (50 ml) Milk; 1/2 bunch Chives; 4 discs Breakfast bacon (Bacon)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 large carrots
several sheets Lettuce
2 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 TEASPOON medium hot mustard
2-3 TABLESPOONS Oil
4 Eggs
5 tablespoons (50 ml) Milk
1/2 bunch Chives
4 discs Breakfast bacon (Bacon)

Directions

1
Peel and wash the carrots. Coarsely grate 1 carrot, cut 1 carrot into slices. (Cut out a few flowers to decorate as desired.) Clean and wash lettuce. Drain well and pluck
2
Mix vinegar, salt, pepper, a little sugar and mustard, fold in oil. Fold in carrot slices and salad
3
Whisk eggs and milk. Season with salt and pepper. Wash the chives and cut into small rolls. Stir in half. Leave bacon in the pan until crispy. Add grated carrots and fry briefly. Remove bacon
4
Add the egg milk and let it falter at low heat, pushing it together from time to time. Arrange scrambled eggs and salad. Sprinkle with bacon, remaining chives and possibly carrot blossoms. Served with: farmhouse bread
5
Even faster's if you take 100 g frozen peas instead of carrots