Tomato + Eggs Alfredo Muffins
Source of Recipe
practical recipes
Tomato + Eggs Alfredo Muffins
2 large fully ripened fresh tomatoes (about 1 pound)
1/2 teaspoon dried thyme
1/4 teaspoon salt
3/4 cup Alfredo sauce (from a 16-ounce jar, or your
...own homemade...there are several alfredo recipes
...listed on this site, under sauces/gravies)
6 eggs, lightly beaten
1 tablespoon butter
2 English muffins (sandwich size), split and toasted
8 slices bacon (about 8 ounces), cooked until crisp, drained
Core tomatoes. Cut 2 thick slices from the center of
each tomato, (you should have 4 thick slices.)
Chop and reserve remaining tomato pieces. Makes about
1 3/4 cups.
Sprinkle thyme and salt on both sides of tomato slices.
Heat Alfredo sauce, following directions; keep warm.
In a bowl, combine eggs and chopped tomatoes.
In a medium skillet, heat butter over medium/low heat.
Pour egg/tomato mixture into skillet. Cover and cook
until eggs are set, about 5 minutes; cut in 1/4's.
Place a muffin half on 4 serving plates. Top each with
1 tablespoon Alfredo sauce, 2 pieces of bacon, a 1/4
of the eggs and 2 tablespoons of the remaining sauce.
Place a tomato slice on each serving. Garnish with a
sprig of an herb, if desired and serve immediately.
Makes 4 servings.
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