|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What is an egg envelope? Well, it’s basically an egg deconstructed! We
separate its parts—yolk from whites—and cook the whites like a
delicate crepe. The yolk then becomes a creamy filling that serves as
a base for all kinds of other yummy ingredients, in this case: crispy
bacon and oozy American cheese. You then fold it all up into a packet
Bacon Egg and Cheese Envelope
1 teaspoon olive oil
1 large egg, separated
1 slice American cheese
1 slice cooked bacon, crumbled
Gather the ingredients.
Heat a large non-stick pan over low heat and brush with the olive oil.
Place the egg white in a bowl and beat with a fork until frothy, about 20 seconds.
Pour the egg white into the pan and rotate and turn to coat the bottom of the pan all over. Raise the heat to medium and let cook until the egg white firms up and releases easily from the pan, about 2 minutes.
Place the cheese in the center of the egg and let melt slightly, about 30 seconds.
Put the egg yolk in the center of the cheese and sprinkle the bacon over it.
Fold the egg white in quarters over the yolk to make a packet.
Cook, flipping once, until slightly cooked through, about 1 minute. Serve immediately.
The secret to cooking the whites is to go low and slow—you
can’t cook them too fast over a blast of heat—they’ll be tough and
We also love this technique with ham and Swiss cheese; salsa and
crumbled tortilla chips; and mushrooms with a splash of soy sauce.
Feel free to experiment with your favorite flavor combos.