← All recipes

🍽️ Carrots in Bacon Wraps with Poached Eggs

485 kcal · 30 min · 4 servings

Carrots in Bacon Wraps with Poached Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots.
  2. 2. Slice the carrots into rounds first, then cut them into thin strips.
  3. 3. Cut the strips in half crosswise.
  4. 4. Form small bundles from the carrot strips.
  5. 5. Tie the bundles securely with kitchen twine.
  6. 6. Bring water to a boil and add some salt.
  7. 7. Boil the carrot bundles in the salted water for about five minutes.
  8. 8. Lift the bundles out of the water with a slotted spoon.
  9. 9. Rinse the bundles briefly under cold water.
  10. 10. Remove the kitchen twine from the bundles.
  11. 11. Wrap bacon or breakfast ham around each carrot bundle.
  12. 12. Secure each bundle with a wooden skewer.
  13. 13. Melt butter in a large non-stick pan.
  14. 14. Fry the carrot bundles in the butter on all sides.
  15. 15. Wash the parsley and shake it dry.
  16. 16. Chop the parsley finely.
  17. 17. Sprinkle the parsley over the carrot bundles.
  18. 18. Turn the bundles in the pan.
  19. 19. Season the bundles with some pepper.
  20. 20. Bring salted water to a boil in a shallow, wide pot.
  21. 21. Add a good splash of vinegar to the boiling water.
  22. 22. Crack the eggs one by one into a ladle or a small cup.
  23. 23. Slide the eggs gently into the boiling water.
  24. 24. Gently push the egg white around the yolk with a spoon.
  25. 25. Let the eggs cook in the covered pot over low heat for three to five minutes.
  26. 26. Plate the carrot bundles with the pan juices.
  27. 27. Lift the poached eggs out of the water with a slotted spoon.
  28. 28. Remove the wooden skewers from the carrot bundles.
  29. 29. Serve the poached eggs alongside the bacon-wrapped carrots.

Nutrition per serving