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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Over medium heat, using a small, no-stick skillet, fry the bacon until it is crisp. Drain the bacon on paper towels and pour off the grease but do not wipe out the pan. | 2. Again, over medium heat, melt the butter in the pan. Return the bacon to the pan along with the roughly chopped stewed tomatoes. | 3. Reduce the heat to low. Slightly beat the eggs with the 1 tablespoon of chicken broth and pour the blend over the bacon and tomatoes. When the eggs have firmed up, flip the egg dish on to a plate and then slide it back into the pan as to cook the other side. Immediately, salt and pepper the dish, sprinkle the cheese over the top and drizzle the hot sauce over it. | 4. Plate it up after about one minute, garnish the plate with the orange wedge and the parsley spring, if using the latter, and serve with buttered rye toast. | 5. NOTE: Shredded smoked Gouda cheese is also excellent on this dish if you like the smoky ambiance. Other optional ingredients include sautéed onions or zucchini (cooked separately in butter). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		beaten	143.0	0.72	12.56	9.51
chicken broth	1	tablespoon	canned	4.8825	0.1181	0.6961	0.1638
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
bacon	3	slices	thin-sliced raw	108.48	0.9072	7.6512	8.1264
tomato	1/4	cup	stewed canned drained	10.35	2.295	0.54	0.09
pepper sauce	1/4	teaspoon		-	-	-	-
monterey jack cheese	2	ounces	shredded	50.4333	0.0	11.22	0.2833
kosher salt				50.4333	0.0	11.22	0.2833
white pepper				-	-	-	-
orange wedge	1			50.4333	0.0	11.22	0.2833
parsley sprig	1			50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.