| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
French |
Emlive06 |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Bacon; chopped |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped green peppers |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Chopped garlic |
| 2 |
c |
Small-diced Idaho potatoes; peeled, blanched |
| 1 |
c |
Peeled; seeded, chopped fresh tomatoes |
| 4 |
oz |
Cheddar cheese |
| 8 |
lg |
Eggs |
|
|
French bread; hot for serving |
INSTRUCTIONS
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. This recipe yields 4
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B24 broadcast 04-10-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No God, no peace. Know God, know peace.”