培根香炒蛋配油香吐司
This recipe is AI-generated. Adjust based on your actual situation.
平底鍋先以橄欖油低溫加熱，放入培根慢煎逼出油脂與香氣，再倒入蛋液以中火快速拌炒，撒白胡椒粉、少許鹽，待蛋呈軟嫩凝固即盛盤；剩餘油脂直接放入吐司片，兩面煎至金黃酥脆，熱油與培根香氣滲入吐司，提升整體風味層次。
Ingredients
- 培根3 片
- 蛋60 g (≈ 1 顆)
- 橄欖油⅓ 湯匙
- 白胡椒粉¼ 茶匙
- 鹽¼ 茶匙
Cookware
- 平底鍋
Steps
- 1將培根切片、蛋打散
- 2平底鍋中以橄欖油低溫加熱 30 秒，放入培根片慢煎 1 分 30 秒逼出油脂
- 3倒入蛋液以中火快速拌炒 1 分鐘至軟嫩凝固
- 4撒入白胡椒粉、鹽調味
- 5取出培根蛋，平底鍋保留剩餘油脂放入吐司片兩面煎 1 分 30 秒至金黃酥脆
Turn your ingredients into meal ideas
Free download — cook with what you already have
