Farmer Breakfast

Farmer Breakfast

Bacon, eggs, and toast — all the fixings ofan old-style farm meal — come together in minutes. Serve this for Sunday brunchfor two with a fruit salad on the side.
Portions:2
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Ingrediënten

  • 4 strips bacon
  • 2 slices sourdough bread sliced 1/2-inch thick
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 slices cheddar or provolone cheese

Instructies

  • Arrange the strips of bacon in a large nonstick sauté pan.
  • Fry the bacon over high heat 2 minutes per side or until crisp.
  • Remove the bacon to a plate lined with paper towels.
  • Cover and keep warm while making the rest of the dish.
  • Pour off all but 1 tablespoon bacon fat in the skillet.
  • Using a cookie cutter, cut a 2-inch hole in the center of each bread slice.
  • Add the bread to the skillet and sauté 1 minute.
  • One at a time, break each egg into a cup and then pour them into the holes in the center of the bread slices.
  • Season each egg with 1/8 teaspoon salt and a dash of pepper.
  • Fry 3 minutes to slightly set the eggs.
  • Using a spatula, gently turn the eggs over.
  • Arrange the cheese slices over each egg.
  • Cover the sauté pan and cook 2 to 3 minutes or until the eggs are set and the cheese is slightly melted.
  • If the bacon is cold, return it to the pan for 1 minute to heat through.
  • Serve immediately.

Notes / Tips / Wine Advice:

Vary It!
Slice a couple of tomatoes and sauté them with the bread slices.
Speed It Up! Use precooked bacon slices instead of raw. To start the recipe, melt 2 tablespoons of butter or margarine in the sauté pan. Add the bread, eggs, and cheese as directed. Either add the bacon strips during the last minute to heat through or heat separately in a microwave oven, following the package directions.
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Recipe Category Breakfast / Pork
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