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Eggs with taste Carbonara
25 g of salad yogurt TM Shchedryk
100 g of bacon
5 g of parsley
50 g of cheese "Rivne. Agroprocessing" long ripening
salt and ground black pepper to taste
Eggs boil on low heat to avoid darkened yolk. Clear, cut carefully reach the egg yolks. Mix them with yogurt until smooth. Bacon cut into small cubes, fry in a dry frying pan until crisp condition. Grate cheese, chop the parsley, remove the zest from the lime. Everything mix with egg-yogurt mass, salt and pepper to taste. Put mass into protein, decorate.