Here is a good side dish with a healthy and tasty main: pan-fried carrots with bay leaves and scrambled eggs, which cook in no time and are enjoyed hot. We can find good carrots that contain many good vitamins, including C, which strengthens our immune system to avoid getting sick often, especially in winter. In summer, the beta-carotene in carrots allows us to get a uniformly tanned skin. The scrambled eggs I paired are nutritious and also easy to prepare.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs Carrots
- to taste Extra virgin olive oil
- 2 leaves Bay leaves
- to taste Chives
- to taste Fine salt
- 6 Eggs
Tools
- Pan
Preparation
Peel the carrots, wash them, and slice them thinly by hand or with the help of a kitchen robot. Cook them in a pan with a little extra virgin olive oil.
After a few minutes, add the salt, chives, bay leaves, and a little water (half a cup) and cook for ten minutes.
At the last moment, in a pan with a little oil, crack the eggs, and cook them over the flame, continuously stirring with a wooden spoon, mixing the yolks and whites until they solidify.
When you really don’t feel like preparing something elaborate but still need to eat something moist, this is a good handy solution.
Season the scrambled eggs ready in a few minutes with a little salt and pair the pan-fried carrots with bay leaves and scrambled eggs with some good sliced homemade bread to enjoy as a second course for lunch and dinner.
Pan-Fried Carrots with Bay Leaves and Scrambled Eggs
The side dish of pan-fried carrots with bay leaves pairs well with scrambled eggs. Generally, carrots are never missing in Italian fridges.
Curiosity: Unfortunately, the term carrot, like other vegetables such as lampascioni and fennel, is used in a derogatory way, which I really don’t understand since I personally enjoy them in cooking. 🙂
COME ALSO TO PEEK AT MY PINTEREST BOARD THE RECOVERING COOK
