RCI-EG.002.0045.001
Jalapeno Eggs
Jalapeno eggs for two persons:
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- eggs (free range4 unit
- of whole bread4 slices
- pack of bacon (150 grams)1 unit
- Picled jalapenos (the kind you have on tacos)1 unit
- of tomato beans1 can
- 1 unit
- 1 unit
- grated cheese (real cheese1 unitnot cheese product)
Method
1
Slice the onion into thin rings and chop the pickled jalapeños into small pieces, removing excess liquid by patting them dry with paper towels.
2
Cut the bacon into 1-inch pieces and cook in a large skillet over medium-high heat until crispy, about 8-10 minutes.
9 minutes
3
Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel, leaving 2 tablespoons of bacon fat in the pan.
4
Add the sliced onion to the bacon fat and cook over medium heat, stirring occasionally, until softened and lightly golden, about 5 minutes.
5 minutes
5
Drain the can of tomato beans and add them to the skillet with the onions, stirring to combine and heating through for 2-3 minutes.
2 minutes
6
Create 4 small wells in the mixture and crack one egg into each well, being careful not to break the yolks if you prefer them runny.
7
Scatter the cooked bacon pieces and chopped pickled jalapeños over and around the eggs, then sprinkle the grated cheese evenly over the top.
8
Cover the skillet with a lid and cook over medium heat until the egg whites are set and the yolks reach your desired doneness, 4-6 minutes for runny yolks or 7-8 minutes for firm yolks.
6 minutes
9
While the eggs cook, lightly toast the bread slices and spread margarine on each one.
10
Divide the skillet mixture among four plates and serve immediately with the buttered toast on the side.