Raw Vegetables Wrapped with Bacon and Eggs Recipe

Name: Raw Vegetables Wrapped with Bacon and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slice Half-strip of bacon; 1 Salt and pepper; 1 *Egg; 1 tsp *Sugar; 1/2 tsp *Katakuriko; 1/2 tsp *Water; 1/2 tbsp Oil; 1/3 Carrot; 2 leaves Cabbage; 1/2 pack Daikon radish sprouts

Servings: persons

1
Heat a pan and grill the bacon without using oil.
2
When it's slightly browned, season lightly with salt and pepper, then transfer onto a plate.
3
Mix all * ingredients.
4
Heat oil in a egg fryer and make a thin omelet.
5
When the omelet has slightly cooled down, chop into 5 pieces that's about the same size as the bacon.
6
Layer the omelet on top of the bacon.
7
Shred carrots and cabbage finely into the same lengths.
8
Chop off the rooted ends of the radish sprouts.
9
Wrap up about a fifth of the vegetables using the bacon and eggs from step 3 (refer to Helpful Hints).
10
Put the open ends on the bottom and align on a serving dish.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 slice Half-strip of bacon, 1 Salt and pepper, 1 *Egg, 1 tsp *Sugar, and more.

Yes, Raw Vegetables Wrapped with Bacon and Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raw Vegetables Wrapped with Bacon and Eggs

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