Easy Low-Carb Breakfast with Bread and Eggs
Ingredients
- 1 slice of rye bread
- ½ medium-sized onion
- ⅓ bell pepper
- 6 small pinches of salt
- 50 g heavy cream
- 4 eggs
- 80 g cheese
- 4 slices of bacon
Instructions
- Whisk four eggs in a bowl, add heavy cream and three pinches of salt, and whisk until thoroughly combined.
- Heat a pan, add bacon, and fry on both sides. Remove bacon and fry the onion until translucent (add olive oil if needed).
- Remove the onion from the pan and fry the rye bread (cut into smaller pieces beforehand) on both sides. Add a pinch of salt to the bread while frying.
- Pour the egg mixture over the bread, reduce the heat, add half of the bell pepper and the onion, and fry on low heat until the eggs are thoroughly cooked.
- Add the remaining amount of the bell pepper, the onion, and the cheese (cut into smaller straw-shaped pieces) onto one half of the fried egg mixture, then fold the other half over. Cover the pan with a lid and cook on low heat until the cheese has melted (for about 3-5 minutes), then turn it over and heat for another 3-5 minutes.
- Remove from the pan and cut into three similar portions.Serve with mayonnaise and/or fresh vegetables.
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