'2 slices of lean bacon'
'1 tomato'
'4 egg whites'
'1/2 teaspoon of salt'
'1 pinch of pepper'
'4 egg yolks'
'2 slices of lean bacon'
'1 tomato'
'4 egg whites'
'1/2 teaspoon of salt'
'1 pinch of pepper'
'4 egg yolks'
Fry the bacon until it's crispy
Wipe with paper towels to remove excess fat
Let it cool
Cut the tomato into small cubes and place them in a baking dish without water
Bring to low heat, stirring occasionally
Cook for 5 minutes, then let it sit for 10 minutes
Beat the egg whites until they become thick
Mix in the salt and pepper
BREAK THE BACON INTO SMALL PIECES AND ADD THEM TO THE EGG MIXTURE
Add the tomato
Mix well
Preheat the oven
Beat the egg yolks until stiff peaks form
Add them carefully to the egg mixture
Pour into a 1-liter soufflé dish that hasn't been greased
Place the dish in a hot water bath
Bake at moderate heat for 25 minutes
Serve immediately, accompanied by a salad.
