Low Carb Breakfast – The Classic Scrambled Eggs and Bacon

I’m not gonna lie and say I love eggs and bacon ’cause I don’t. I tolerate it. And in order to tolerate it, it should be done in a certain maner. First of all, I don’t want the whole house to smell of bacon when sitting down (such a spoiler). Second of all, I want my eggs creamy (dry eggs makes me shudder) and not over spiced.

Low Carb Breakfast Simple Eggs and Bacon

Photo by Mind the Home

Creamy Scrambled Eggs with no smell Bacon
Serves two

4 eggs
1,5 dl (0,63 cups) creme fraiche (not cream)
1 package of bacon (about 150 g)

This is how
Preheat oven to 190 C ( 374 F) hot air. If you don’t have hot air, just add 25 C (77 F) to the number.

1. Put your slices of bacon on a baking paper and put it on an oven tray. Bake in oven about 10 minutes, depending on how crisp you like them.

2. Whisk eggs, add creme fraiche and whisk until you have a smooth mixture.

3. Fry in butter on medium heat until you have a scramble. When the eggs are done, you add salt.

4. Serve with your bacon and maybe a fresh tomato to keep a taste balance.

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