Great one pot breakfast recipe with a rustic feel.
Total Time
30min
5.0
1 Rating
Author: Food Guru
Servings:
4
Ingredients
•
2
Tbsp
Extra-Virgin Olive Oil
•
1/2
cup
Onions
, diced
•
2
slices
Cooked Bacon
, chopped
•
3
Medium
Tomatoes
, chopped
•
4
Eggland's Best Classic Eggs
•
1/2
cup
Shredded Italian Blend Cheese
•
4
Tbsp
Fresh Basil
, chopped
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Heat the Extra-Virgin Olive Oil (2 Tbsp) in a medium frying pan over medium heat. Add Onions (1/2 cup) and sauté until lightly brown, about 3 minutes. Drain off excess oil and add Cooked Bacon (2 slices).
2.
Add Tomatoes (3) and simmer, stirring occasionally, until they have released their juices, about 4 to 5 minutes.
3.
Make 4 wells in the tomato mixture with a spoon and crack the Eggland's Best Classic Eggs (4) into each well.
4.
Add a grind or two of Freshly Ground Black Pepper (to taste). Cover the pan with a glass lid, and simmer until egg whites are firm and yolks are starting to set, about 2 minutes.
5.
Remove the lid, sprinkle with Shredded Italian Blend Cheese (1/2 cup) and cover again to melt.
6.
Sprinkle with Fresh Basil (4 Tbsp) and scoop onto individual plates. Optionally, serve with good quality sliced rustic toast.
Nutrition Per Serving
CALORIES
228
FAT
17.5 g
PROTEIN
13.2 g
CARBS
4.5 g
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