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经典早餐拼盘（含煎饼、煎蛋、培根和香肠）

经典早餐拼盘（含煎饼、煎蛋、培根和香肠）
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营养成分表

每份 520 克

% 每日参考值基于 2000 千卡饮食

卡路里 1080 kcal
54% DV
总脂肪 69.0g
100% DV
单不饱和脂肪31.0g
多不饱和脂肪11.0g
饱和脂肪22.0g
反式脂肪0.8g
总碳水化合物 74.0g
25% DV
膳食纤维2.0g
淀粉53.0g
糖19.0g
蛋白质 39.0g
78% DV
动物蛋白24.0g
植物蛋白15.0g

关于

这是一份分量十足、热量较高的早餐拼盘，包含淋糖浆的煎饼、两枚煎蛋、培根和早餐香肠。脂肪和钠含量较高，蛋白质中等，膳食纤维相对较低。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素28.0mcg93%
胆碱310.0mg56%
叶酸120.0mcg30%
烟酸8.7mg54%
泛酸2.8mg56%
维生素B21.0mg77%
维生素B10.8mg67%
维生素A290.0mcg32%
维生素B122.4mcg100%
维生素B60.5mg29%
维生素D3.2mcg16%
维生素E3.1mg21%
维生素K8.5mcg7%

矿物质

营养素含量DV%半衰期
钙240.0mg24%
铜180.0mcg20%
铁4.8mg27%
镁48.0mg11%
磷520.0mg74%
钾620.0mg13%
硒52.0mcg95%
钠1680.0mg73%
锌3.9mg35%

经典早餐拼盘：松饼、煎蛋、培根和早餐香肠

一份组合式早餐拼盘应当丰盛而不显沉重，规整而不失温度。这里，柔软的松饼、酥脆的培根、火候恰当的煎蛋，以及煎至上色的早餐香肠，在甜味、咸味与油脂之间形成干净的平衡。成品在形式上令人熟悉，但在执行上要求精确。

配方要点



  • 菜品类别： 早餐拼盘

  • 菜系或来源： 美式

  • 餐次类型： 早餐

  • 成品份量： 1 盘

  • 每份重量： 520 g

  • 准备时间： 10 分钟

  • 烹饪时间： 20 分钟

  • 总时间： 30 分钟

  • 难度： 中等


    • 设备



  • 25 cm 不粘煎锅

  • 30 cm 厚底煎锅或煎盘

  • 锅铲

  • 食物夹

  • 上菜用盘


    • 食材



    松饼


  • 松饼，180 g

  • 黄油，10 g

  • 松饼糖浆，30 g


    • 鸡蛋


  • 煎蛋，100 g

  • 食用油，5 g

  • 盐，1 g

  • 黑胡椒，0.5 g


    • 培根


  • 培根，90 g


    • 早餐香肠


  • 早餐香肠，105 g


    • 做法



  • 1. 在准备锅具的同时，将培根和早餐香肠置于室温下 10 分钟。这样有助于受热均匀，并防止外层在中心尚未热透前就过度上色。


  • 2. 将厚底煎锅或煎盘以中火加热。放入培根，烹煮 6 至 8 分钟，视需要翻面，直至油脂充分煸出，培根呈深褐色且边缘酥脆。转移到温热的盘中。


  • 3. 在同一口锅中，以中火烹煮早餐香肠 8 至 10 分钟，持续翻动，直至外部均匀上色，按压时有结实感。中心应完全热透，表面充分焦糖化。转移到培根旁边。


  • 4. 将不粘煎锅以中小火预热，加入食用油。打入鸡蛋，煎 3 至 4 分钟；如有需要，可用热油轻轻淋浇蛋面，直至蛋白完全凝固，而蛋黄仍然柔软但能保持形状。用盐和黑胡椒调味。


  • 5. 将松饼放入锅中，以小火加热 1 至 2 分钟，仅加热至内部热透且仍柔软。加入黄油，让其在松饼表面融化，使表面呈现光泽，并略微增添丰润口感。


  • 6. 将松饼摆入盘中，整齐叠放，再将松饼糖浆舀在顶部，让其仅沿边缘略微流下。松饼应保持清晰可见、结构完整，而不是被糖浆浸透。


    • 摆盘与上桌



    将鸡蛋放在盘子一侧，培根和香肠在其旁边整齐排成一线。将松饼放在对侧，使甜味与咸香元素在第一眼看上去就区分明确。立即上桌，此时鸡蛋柔嫩、培根酥脆、松饼温热。

    专业提示



  • 培根必须将油脂充分煸出，而不只是加热；理想口感应是边缘酥脆、中心仍略带柔韧。

  • 保持鸡蛋色泽明亮、口感嫩滑。蛋黄若煎过头，会削弱整盘的表现。

  • 糖浆应为松饼增添光泽，而不是将其淹没。每个元素都保持鲜明独立时，这道菜的表现最佳。
    • 均衡饮食
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