My favorite egg dish — bacon with eggs.
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I whisk 5 to 6 eggs. I add just a little bit of salt because the bacon releases its own saltiness and fat, then I add a bit of pepper and a little milk — that has always been my secret ingredient. First, I fry the bacon in a minimal amount of oil or butter. This time I didn’t have butter, so I used oil.
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When the bacon gets slightly crispy, I immediately pour in the eggs I whisked earlier.
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I let it sit for a minute, then slowly start stirring until everything is cooked. If you have some easy-melting cheese, definitely recommend adding it.
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Once it’s done, I turn off the heat and cover it for one to two minutes so the flavors can blend nicely.
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In the meantime, I prepare a simple salad — this time I chose cucumbers and a not-so-healthy carbonated drink.
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Pour everything onto a plate and enjoy your meal.
Bon appétit, my friends.
