310 - Sunny Side Up
Bacon and Eggs
Do you ever find that you have trouble getting up in the morning? Well, here's a recipe for an enticing breakfast that's incentive enough to lure you out of bed. Yes, I am egging you on to whip up a perfect, classic breakfast Savoir Faire style: Bacon and Eggs.
- 2 tbsp butter
- ¼ white onion, finely chopped
- ½ red pepper, chopped
- ½ green pepper, chopped
- pepper, salt to taste
- fresh bacon
- 1 beefsteak tomato
- chopped oregano (can also use basil, dill, marjoram)
- grated parmesan cheese
- 6 red skin new potatoes, boiled, quartered
- grain bread (can also use challah, whole wheat, etc.)
Melt butter in medium skillet. Add the peppers and onion and sauté.
Cut the tomato in half and sprinkle the top with chopped herbs and parmesan.
Lay bacon on baking sheet and place tomato on same sheet. Place in oven and broil for approximately 5 minutes.
Add potatoes to skillet. Sprinkle dried herbs over top. Stir occasionally.
Melt butter in second, smaller skillet. Once butter starts to bubble, crack two eggs into skillet, sprinkle the yokes with salt, pepper, and dried herbs and then cover and remove from heat.
Place bread in toaster.
Remove bacon and tomato from oven. Remove toast and butter it.
Allow eggs to slide from skillet to plate. Add bacon, potatoes, and toast.
Put on a happy face when you know your perfect breakfast is almost complete :
use left over chopped peppers to create smiles on the eggs (red pepper sliver for the mouth and green pepper dots for eyes).
These eggs will surely look happy to be served by you. What a good morning greeting!