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Post by chief_cook2 on Apr 17, 2003 13:13:30 GMT -6
2 large about 1 pound fully ripened tomatoes 1/2 teaspoon dried thyme 1/4 teaspoon salt 3/4 cup prepared alfredo sauce 6 eggs lightly beaten 1 tablespoon butter 2 sandwich size English muffins split and toasted 8 slices bacon cooked until crisp and drained
Core tomatoes. Cut two thick slices from the center of each tomato. Chop and reserve remaining tomato pieces. You should have about 1 3/4 cups. Sprinkle thyme and salt on both sides of tomato slices. Heat alfredo sauce according to directions. Keep warm. In a bowl combine eggs and chopped tomatoes. In a medium skillet heat butter over medium-low heat. Pour tomato egg mixture in to skillet. Cover and cook until eggs are set. About 5 minutes. Cut in to quarters. Place a muffin half on 4 serving plates. Top each with 1 1 tablespoon alfredo sauce, 2 slices bacon, 1/4 of eggs and 2 tablespoons remaining alfredo sauce. Place a tomato slice on each serving. Serve immediately.
Yields 4 servings.
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