Rock's skillet eggs
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | ounces | Bacon, chopped |
½ | cup | Chopped onions |
½ | cup | Chopped green peppers |
Salt freshly ground black | ||
Pepper | ||
1 | teaspoon | Chopped garlic |
2 | cups | Small diced Idaho potatoes, |
Peeled and blanched | ||
1 | cup | Fresh tomatoes, peeled, |
Seeded and chopped | ||
4 | ounces | Cheddar cheese |
8 | larges | Eggs |
Directions
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.
Yield: 4 servings
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