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
EMERIL LIVE SHOW #EMIB24