| 560 | 561 | 562 | 563 | 564 |
| 1 | 176 | 352 | 527 | 703 |
|
Rock's Skillet Eggs
6
1
1
Ounce Bacon; chopped
/2 Cup Chopped onions
/2 Cup Chopped green peppers
Salt; to taste
Freshly−ground black pepper; to taste
1
2
1
4
8
Teaspoon Chopped garlic
Cup Small−diced Idaho potatoes; peeled, blanched
Cup Peeled; seeded, chopped fresh tomatoes
Ounce Cheddar cheese
Large Eggs
French bread; hot for serving
In a large nonstick pan, over medium heat, render the bacon until crispy,
about 6 minutes. Add the onions and peppers. Season with salt and
freshly−ground black pepper. Add the garlic, potatoes, and tomatoes. Saute
for 3 to 4 minutes. Sprinkle the top of the potatoes with the cheese. Drop
whole cracked eggs into the pan a couple of inches apart. Cover and allow
the eggs to poach to desired doneness. Remove the pan from heat and cut into
pie−shaped pieces. Serve with hot French bread. This recipe yields 4
servings.
Rock's Skillet Eggs
534
Page
Quick Jump
|