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    Eggs & Dairy: Rock's Skillet Eggs


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    6 ounces bacon, chopped
    1/2 cup chopped onions
    1/2 cup chopped green pepper
    1 teaspoon chopped garlic
    2 cups small diced Idaho potatoes, peel & blanch
    1 cup fresh tomatoes, peel, seed and chop
    4 ounces cheddar cheese
    8 large eggs

    Recipe



    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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