Rock's skillet eggs

Yield: 4 servings

Measure Ingredient
6 ounces Bacon, chopped
½ cup Chopped onions
½ cup Chopped green peppers
\N \N Salt freshly ground black
\N \N Pepper
1 teaspoon Chopped garlic
2 cups Small diced Idaho potatoes,
\N \N Peeled and blanched
1 cup Fresh tomatoes, peeled,
\N \N Seeded and chopped
4 ounces Cheddar cheese
8 larges Eggs

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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