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Tomatoes and Eggs Alfredo




Source of Recipe


Internet


List of Ingredients




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)
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 two thick slices from the center of each tomato; 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 five minutes; cut in quarters. Place a muffin half on four serving plates. Top each with 1 tablespoon Alfredo sauce, two pieces of the bacon, a quarter 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. Serve immediately.

Yield: 4 portions

Recipe