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Breakfast Eggs with Bacon and Roasted Peppers
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- 12 slices bacon
- 120 g roasted red peppers, preserved, drained, sliced (5 mm)
- 6 pitted black olives, halved (optional)
- 6 medium eggs
- fine sea salt, to taste
- ground black pepper, to taste
- 500 g water
- per 1 portion
- 877 kJ / 210 kcal
- 9 g
- 2 g
- 19 g
- 0.5 g
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