Brunch Eggs Ranchero Recipe
Ingredients
| 5 slices bacon, cut up | ||
| 1 16-ounce can tomatoes, cut up | ||
| Green chili peppers | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Eggs | 4 standard | |
| Salt | To Taste | |
| Pepper | 1 | |
| Bacon Slices | 4 | |
Directions
In skillet cook the cut-up bacon slices till crisp; drain off fat.
Stir in undrained tomatoes, chili peppers, and garlic; heat through.
Divide among 4 individual casseroles.
Carefully break one egg atop tomato mixture in each casserole.
Season eggs lightly with salt and pepper.
Bake, uncovered, at 325° till eggs are set, 20 to 25 minutes.
Cook the 4 bacon slices till done but not crisp; drain.
Insert tines of fork into one end of each bacon slice; turn fork to wind bacon around it.
Remove fork.
Garnish each casserole with a bacon curl.
Stir in undrained tomatoes, chili peppers, and garlic; heat through.
Divide among 4 individual casseroles.
Carefully break one egg atop tomato mixture in each casserole.
Season eggs lightly with salt and pepper.
Bake, uncovered, at 325° till eggs are set, 20 to 25 minutes.
Cook the 4 bacon slices till done but not crisp; drain.
Insert tines of fork into one end of each bacon slice; turn fork to wind bacon around it.
Remove fork.
Garnish each casserole with a bacon curl.
Chef
