Sunday Eggs for Two

These eggs are great on the weekends. When we are at “The Shack,” we love to fill our plates, pour hot coffee, and go out on the porch to listen to the seagulls while we eat.


4 eggs

1/4 C half and half

2 strips thick cut bacon

1/2 C chopped  sweet yellow onion

1/4 C red bell pepper

2 T chopped jalapeno

1/2 C sharp cheddar cheese

Salt and Pepper to taste (don’t be shy)


Cook bacon, until almost done. A non-stick pan works best. I use a ceramic coated pan. Take it out of pan and set it aside. Leave a little bacon grease in pan. 2 strips of good bacon should leave just enough.

Saute the vegetables in the bacon grease. While they are cooking. Chop the bacon and add it back to the pan with the vegetables. The bacon will finish cooking with the vegetables (this is an important trick).

Whip the eggs with the half and half until smooth. Pour the eggs into the pan with the vegetables and bacon and add salt and pepper. Cook it on medium to medium low, covered. This step takes time if you don’t have an omelette pan. Covering will cook the eggs on top and bottom. Watch it closely. You want to cook low and slow.

When the eggs are done the way you like, add the cheese on top and allow to melt.

Enjoy, and hand it down!


About Comfort Cooking On Island Time

There are two things I can't resist; an old recipe handed down and passed around, and the beach. Growing up in the midwest I was introduced to true comfort food but always dreamed of a different landscape, and climate. Recently I acquired a 50 year old beach house. While stumbling after the great cooks of my past, I am focused on a future with cool waves and gently breezes......and watermelon rind pickles of course!
This entry was posted in Hand Me Down Pantry Recipes, Low Carb Living, Recipes and tagged , , , . Bookmark the permalink.

One Response to Sunday Eggs for Two

  1. Pingback: Springing Forward with a Sassy Sunday Scramble (Fresh Alaskan Eggs & Bacon) | Cabin Goddess

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