Carrots Wrapped in Bacon
Carrots wrapped in bacon is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large carrots
- kitchen twine
- Salt
- 8 slices of breakfast bacon
- wooden skewers
- 4 tbsp butter
- 1 bunch flat-leaf parsley
- freshly ground pepper
- a splash vinegar
- 4 eggs (medium size)
Instructions
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1.
Peel the carrots and first cut into rounds, then slice into thin strips, cutting once crosswise in half. Gather into bundles and tie with kitchen twine. Cook in salted water for about 5 minutes. Lift carrot bundles from the water with a slotted spoon and briefly rinse under cold water.
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2.
Remove the kitchen twine and wrap each bundle with bacon or breakfast bacon. Secure firmly with a wooden skewer. Melt butter in a large non-stick pan and brown the carrot bundles all around. Rinse parsley, pat dry, and chop. Sprinkle over the carrot bundles and toss in the pan. Season with a little pepper.
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3.
Bring salted water with a generous splash of vinegar to a boil in a shallow wide pot. Crack each egg into a small bowl or cup and gently slide it into the boiling water. Use a spoon to push the white around the yolk. Keep the pot closed on low heat and let the eggs cook for 3-5 minutes.
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4.
Arrange the carrot bundles with butter on plates. Lift the poached eggs from the water with a slotted spoon and serve them alongside the carrots in bacon, removing the wooden skewers.
