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Name: Rocks Skillet Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Chopped green peppers; 1/2 c Onions chopped; French bread; hot for; Salt to taste; 8 lg Eggs; 1 ts Garlic chopped; 1 c Peeled; seeded, chopped; 6 oz Bacon chopped; Black Pepper freshly ground; 4 oz Cheddar cheese; 2 c Small-diced Idaho potatoes;

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INGREDIENTS

1/2 c Chopped green peppers
1/2 c Onions ; chopped
French bread; hot for
Salt ; to taste
8 lg Eggs
1 ts Garlic ; chopped
1 c Peeled; seeded, chopped
6 oz Bacon ; chopped
Black Pepper ; freshly ground
4 oz Cheddar cheese
2 c Small-diced Idaho potatoes;

Servings

INSTRUCTIONS

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

NOTES

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Rocks Skillet Eggs

1/2 c Chopped green peppers
1/2 c Onions chopped
 French bread; hot for
 Salt to taste
8 lg Eggs
1 ts Garlic chopped
1 c Peeled; seeded, chopped
6 oz Bacon chopped
 Black Pepper freshly ground
4 oz Cheddar cheese
2 c Small-diced Idaho potatoes;

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

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Nutrition

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Serving Size: 1 Serving (591g)
Recipe Makes: 4 servings

Calories: 1031
Calories from Fat: 702 (68%)

Amt Per Serving		% DV

	Total Fat 78g	104 %
	Saturated Fat 27.8g	139 %
	Monounsaturated Fat 30.1g
	Polyunsanturated Fat 9.2g
Cholesterol 2173.3mg		669 %
Sodium 1226.9mg		42 %
Potassium 818mg		22 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 6.2g
Protein 75.1g		107 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1031

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