Rolls with a lot of air. superb flavor that is almost sourdough-like. Using up surplus kefir in this way is a terrific idea. Roll tops can optionally be brushed with melted butter after baking.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 ½ teaspoons mayonnaise
- 1 ½ teaspoons half-and-half cream
- 6 eggs
- ½ teaspoon dried dill weed
- ¾ teaspoon garlic powder
- 1 tablespoon bacon drippings
- 1 ½ tablespoons red bell pepper, chopped
- 1 ½ tablespoons finely chopped ham (Optional)
- 1 ½ tablespoons finely chopped sweet onion
Instructions
- Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
- Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 376 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 210 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
As carnivore pointed out, dill sure adds a smoky punch…definitely not the bacon drippings. I think next time I’m in the mood for burger, I won’t waste my time on dumb, boring, unsmoky bacon as a topping. A couple of heaping tablespoons of dried dill sprinkled on top should give me all the smoke flavor I need. Throw a couple of smoky dill pickles on the side….anyone smell smoke!?!
I’m always looking for different flavors in my eggs, and while I didn’t follow it precisely, it did have a nice smokey flavor.
Great recipe as you would usually have everything. I have a Grey Poupon fetish and will use any excuse to use it. So with 1 Tbs of Poupon and 1 heaping Tbs of Crimbled Feta spread on top when served we found it a luxurious breakfast.
I used reduced fat mayonnaise and fat free evaporate milk. Though the kids didn’t like it, I sure did. What they didn’t eat, I finished. The mayonnaise and the evaporated milk made these eggs wonderfully fluffy and the mayonnaise gave it the slightest bit of tang. The dill weed was a nice touch–I would have never thought to add it to eggs but it works.
This was pretty good and a something a little different for breakfast. I cut this down to one serving and it wasn’t as “smoky” as I would have liked but overall, pretty good. I never used mayo in eggs before but it did make the eggs fluffy. I cut back on the garlic powder and added some cracked black pepper. I put this inside a tortilla along with some bacon and cheddar cheese for a nice breakfast wrap.
This was just okay. We didn’t think it was worth all the work that went into it.
Followed the recipe exactly. All I tasted was the garlic. My husband wouldn’t even finish this. Texture was kind of grainy as well. I won’t make this again.
Oh, YUM!!!!! These eggs were DELICIOUS! I scaled the recipe back to just feed myself, but I have to admit, I didn’t really measure all of the ingredients, more eye-balled them to taste. I did use the dried dill, but I wanna try them with my garden fresh dill next time. I think between the bacon drippings and the dill they did give the eggs a very slight smoky flavor, and the mayo and 1/2 & 1/2 gave a wonderful texture. All of the ingredients really paired well together. This really hit the spot for me this morning! I will be making this again! Thanks for sharing. 🙂