Willie Nelson’s "outlaw" Breakfast Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | English | Breakfast, Celebrity | 1 | Servings |
INGREDIENTS
| Butter | ||
| 2 | Eggs | |
| 1 | Lean bacon cooked, crumbled | |
| and drained | ||
| Salt and pepper, to taste | ||
| Water |
INSTRUCTIONS
Use just enough butter to grease small skillet. Heat skillet until hot enough to sizzle a drop of water. Break and slip eggs into skillet without breaking yolk. Sprinkle bacon on top. Season with salt and pepper. Cook over low heat about 1 minute, or until eggs turn white. Add water; cover skillet tightly to hold to steam which bastes the eggs. While eggs are cooking, toast bread or english muffins and top with fried eggs. If desired, add salsa, chili sauce, chili, or catsup. Serves 1. Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 957
Calories From Fat: 895
Total Fat: 101.6g
Cholesterol: 616mg
Sodium: 154.9mg
Potassium: 165.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 13.5g