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Tomatoes And Eggs American Style Recipe
|Bacon slices||1⁄2 Pound|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1082 Calories from Fat 593
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 23.8 g119.1%
Trans Fat 0 g
Cholesterol 1351.5 mg
Sodium 2081.3 mg86.7%
Total Carbohydrates 57 g19%
Dietary Fiber 13.1 g52.5%
Sugars 42.9 g
Protein 71 g141.3%
Vitamin A 215.8% Vitamin C 231.1%
Calcium 52.4% Iron 47.3%
*Based on a 2000 Calorie diet
Cook the bacon till crisp and golden.
Remove and keep hot.
Wipe the tomatoes and cut in half.
Place the tomatoes cut sides down on the broiler pan and brush with a little fat from the bacon.
Broil about 3 inches below heat for 3-4 minutes.
Meanwhile, pour the milk into a skillet, add a pinch of salt and heat till simmering.
Break an egg onto a saucer, then slide it into the milk.
Repeat with remaining eggs.
Cover and poach for 3 minutes.
Turn the tomatoes over, brush with bacon fat and broil for 2 more minutes.
Arrange stalk halves cut sides up in a warmed serving dish and season.
Lift the eggs out of the milk with a slotted spoon and drain on paper towels.
Place one on each tomato half and cover with the remaining halves.
Arrange the bacon around the tomatoes and serve immediately with plenty of hot buttered toast.