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12Ingredients
20Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 large eggs
- 2/3 cup milk
- 3/4 tsp. kosher salt
- 1/2 cup Parmigiano Reggiano (finely grated, 1/4 cup if packed, but don’t pack it)
- freshly ground black pepper
- cayenne
- 1 tsp. lemon zest
- 1/2 cup all purpose flour (*packed)
- flour (*push and pack as much, as you can fit into the 1/2 cup measure)
- 1 Tbsp. olive oil
- 6 strips bacon
- 1 fresh asparagus (generous cup sliced)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol200mg67% |
| Sodium1080mg45% |
| Potassium320mg9% |
| Protein19g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C6% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Tink H. 2 years ago
Another excellent Chef John dish! Asparagus patch is going bonkers this spring, so it's been fun coming up with new ways to enjoy it. I made this almost precisely as instructed, except I only had precooked bacon. I would have been short a lot of the rendered fat, so I added a couple good pats of butter to the pan to make up for it, until I had the 3-4 tablespoons he suggested. Came out superb.
McKinney 7 years ago
Lovely breakfast! Used mushrooms and tarragon instead of asparagus-can't wait to get some asparagus and try it that way.