Cut bacon into 1/2-inch pieces and separate with fingers. Finely slice greenonions or dice onion. Cut mushrooms into quarters. In 7- to 12-inch skillet, cook bacon on medium heat until slightly browned,about 4 minutes. Drain off half the fat. Add onion to bacon; cook untilsoftened, about 3 minutes. Add mushrooms and cook until browned, 3 minutesmore. Meanwhile, break eggs into bowl with milk or half-and-half. Whisk untilfrothy. Add vinegar, tarragon, salt and pepper. Whisk to combine. Gently pour eggs over ingredients in skillet. Reduce heat to medium and cookuntil edges begin to set, about 3 minutes, then cover. Cook until eggs havesolidified and puff a bit, about 4 to 5 minutes.
Super easy breakfast kind of dish or for those times when food has to be done fast.
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|Serving Size: 1 Serving (700g)|
|Recipe Makes: 1|
|Calories from Fat: 789 (69%)|
|Amt Per Serving||% DV|
|Total Fat 87.7g||117 %|
|Saturated Fat 28.2g||141 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 2172.4mg||668 %|
|Sodium 1564mg||54 %|
|Potassium 1282.5mg||34 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.3g|
|Protein 75.3g||108 %|
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Calories per serving: 1136
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