Bacon, Egg, and Tomato Toast
If you want to add more dairy free recipes to your recipe box, Bacon, Egg, and Tomato Toast might be a recipe you should try. One portion of this dish contains roughly 17g of protein, 25g of fat, and a total of 360 calories. This recipe serves 6. For $1.43 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 54 people found this recipe to be scrumptious and satisfying. It is brought to you by Epicurious. It works well as a budget friendly main course. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of multigrain bread, plum tomatoes, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 53%, this dish is solid. Try Bacon, Egg, and Tomato Toast, Avocado, Bacon and Egg Toast with Quick Tomato Jam, and French Toast Stuffed with Bacon, Onion Tomato Jam with Gruyere, and a Fried Egg for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
12 slices bacon
6 large eggs
Kosher salt, freshly ground black pepper
6 slices multigrain bread, toasted
Olive oil (for frying)
6 plum tomatoes (about 1 pound), halved lengthwise
Equipment:
frying pan
bowl
Cooking instruction summary:
Preparation Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 24 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny. Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.
Step by step:
1. Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp.
2. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 24 minutes on each side.
3. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
4. Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.
Nutrition Information:
covered percent of daily need
