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It's time for KFC breakfast! Made some scrambled eggs and bacon cheese fries with KFC's fries! What's your favorite breakfast food?
#mukbang #kfc #recipes
KFC breakfast edition! Made some cheesy scrambled eggs fries with bacon, some pancakes and Extra Crispy Fried Chicken!
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#kfc #mukbang
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Thank you for watching! Check out more of my eating videos below!
Mukbang Eating Shows in Los Angeles:
IN-N-OUT Burger Feast https://youtu.be/A6Lh_FzbZ-4
KFC Mac & Cheese, Chocolate Cake https://youtu.be/J4W4Nl9VTXE
IN-N-OUT Burger 4x4 Animal Style https://youtu.be/g_KpIADV7pQ
KFC Nashville Hot Chicken https://youtu.be/kkerkG9fWRU
ぜひ作ってみてくださいね！
ベーコンエッグポテトボール
6個分
材料：
ベーコンスライス（みじん切り） 4枚
にんにく（みじん切り） 2片
溶き卵 8個分
万能ねぎ（小口切り） 25g
塩 少々
コショウ 少々
じゃがいも（スライサーで千切り） 6個分
卵 1個
薄力粉 95g
チェダーチーズ（刻む） 100g
溶き卵（仕上げ用） 適量
パセリ（みじん切り） 適量
ケチャップ 適量
作り方：
1.フライパンを中火に熱し、ベーコンを加えて5分ほど炒める。カリッとなったら、キッチンペーパーの上に取り出し、油を切る。
2.(1)のフライパンににんにくを入れて弱火にかけ、香りが出るまで炒める。
3.溶き卵、万能ねぎ、塩、コショウを加えて、大きくかき混ぜながらスクランブルエッグを作る。
4.じゃがいもの水気を絞ってボウルに移し、卵、薄力粉、半量のチェダーチーズを加えてしっかりと混ぜ、塩、コショウで味付けする。
5.直径10cmほどのボウルにラップをかぶせて、(4)の1/6量を入れてスプーンでしっかりと押さえる。
6.中央にチェダーチーズ、(4)、(1)を入れ、さらにチェダーチーズをのせてラップで包んで形を整える。冷蔵庫で20分ほど休ませる。
7.オーブンを190℃に予熱する。
8.クッキングシートを敷いた天板に(6)を並べて、表面に刷毛で溶き卵を塗り、190℃のオーブンで焼き色が付くまで35-45分焼く。
9.パセリを振り、ケチャップを添えたら、完成！
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(English Recipe)
Breakfast Bombs
Servings: 6
INGREDIENTS
4 slices of bacon, roughly chopped
2 cloves garlic, minced
9 large eggs, divided
¼ cup chopped scallions
Salt, to taste
Pepper, to taste
6 yellow potatoes, peeled, grated, excess moisture squeezed out
¾ cup all-purpose flour
1 cup shredded cheddar cheese, divided
1 beaten egg
Chopped fresh parsley, for garnish
Ketchup, for serving
PREPARATION
1. In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
2. In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
3. Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
4. Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup cheddar cheese, and season with salt and pepper. Mix to combine.
5. Line a 4-inch diameter bowl with plastic wrap.
6. Place ½ cup of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center. Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese. Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
7. Chill the potato balls for 20 minutes.
8. Preheat the oven to 375°F (190°C). Line a baking sheet with foil and grease with nonstick cooking spray.
9. Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
10. Sprinkle with parsley and serve with ketchup on the side.
11. Enjoy!
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Japanese recipe：http://cookpad.com/recipe/4098985
The report in my blog:http://ameblo.jp/cooking-s-papa/entry-12203554824.html
●Scrambled egg with fresh tomatoes(for 2 people)
3 eggs
30 cc milk
10 g butter
1 tbsp
200 g tomato
40 g bacon
some sweet basil
30 g cheese
1/2 tbsp olive oil
●Sauce
2 tbsp of
1/2 tbsp sugar
1/4 tsp soup stock granules
some salt and pepper
30 ml of water
1 tbsp lemon juice
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