Title: Rock's Skillet Eggs
Categories: Emlive06
Yield: 4 servings

6 oz Bacon; chopped
1/2 c Chopped onions
1/2 c Chopped green peppers
Salt; to taste
Freshly-ground black pepper;
-to taste
1 ts Chopped garlic
2 c Small-diced Idaho potatoes;
-peeled, blanched
1 c Peeled; seeded, chopped
-fresh tomatoes
4 oz Cheddar cheese
8 lg Eggs
French bread; hot for
-serving

In a large nonstick pan, over medium heat, render the bacon until crispy,
about 6 minutes. Add the onions and peppers. Season with salt and
freshly-ground black pepper. Add the garlic, potatoes, and tomatoes. Saute
for 3 to 4 minutes. Sprinkle the top of the potatoes with the cheese. Drop
whole cracked eggs into the pan a couple of inches apart. Cover and allow
the eggs to poach to desired doneness. Remove the pan from heat and cut
into pie-shaped pieces. Serve with hot French bread. This recipe yields 4
servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B24 broadcast 04-10-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-16-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.