Crêpes all’uovo facili per la colazione

Ingredienti

• 6 eggs
• 1/4 cup cream/milk
• 1 tsp salt
• black pepper (to taste)
• 4 egg
• 8 strips streaky bacon
• vine tomatoes
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• salt and pepper to taste

Preparazione

1. 1

   To make the egg crêpes, whisk together the eggs and cream/milk until well beaten.

2. 2

   Heat a large, non-stick frying pan over medium-high heat and wipe the pan with a little oil and kitchen towel.

3. 3

   Pour in a small amount of the egg mixture, swirling pan to coat the entire bottom of the pan. Allow to cook for 1 minute then carefully flip over and cook on the other side. Remove and continue with the remaining egg mixture.

4. 4

   Place the bacon on a non-stick baking sheet.

5. 5

   For the tomatoes, place the vine tomatoes in an oven-proof dish then drizzle with olive oil, Balsamic vinegar and season with salt and pepper.

6. 6

   Place the bacon and tomatoes in a hot oven and cook until the bacon is crisp and the tomato skin is starting to burst.

7. 7

   Fry the eggs in a non-stick pan until cooked to your preference, season to taste.

8. 8

   To put the egg crêpes together, place one egg crêpe on plate then add a fried egg, 2 strips of bacon and tomatoes then fold the edges in to form a square.

9. 9

   Serve immediately.