Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Crispy Bacon and Scrambled Eggs
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- #7205
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 large fresh eggs
1 tablespoon sour cream or half & half
2 teaspoons water
1/2 teaspoon salt (to taste)
1/8 teaspoon black pepper (to taste)
2 tablespoons bacon drippings, for cooking
4 slices good quality bacon
directions
Combine ingredients for eggs, whisking together with a wire whip. Set aside.
Heat a seasoned black iron skillet over medium heat. Add bacon strips and saute them over medium-low heat until fat is rendered and bacon is crisp. Remove bacon to a rack or non-coated paper plate placed on a regular plate to drain.
Drain off all but 2 tablespoons bacon drippings from the frying pan. Whisk your egg mixture again. Add to frying pan with bacon drippings over medium-low heat. Stir eggs occasionally with a large spoon, cooking until they are soft and fluffy and cooked.
Don't cook until dry, but also you don't want to serve them wet. Nice to serve them on a warm plate.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 20, 2013
I had never tried using sour cream in scrambled eggs before, so I thought I would give it whirl. The eggs tasted really good. I did have a bit of a challenge using my black skillet to cook the eggs, so my second batch I used my non stick skillet and they turned out...not so ugly.