Bacon and Eggs

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John often prepares this simply scrumptious breakfast for Rach. Serve with Broiled Tomatoes alongside.


  • Extra virgin olive oil (EVOO), for drizzling
  • 2 slices of bacon, chopped
  • 2 eggs
  • 2 tablespoons flat leaf parsley, chopped
  • Salt and pepper
  • 1/4 cup shredded yellow cheddar cheese


In a medium size skillet over medium-high heat, drizzle in some EVOO and add the bacon. Cook until crispy, about 2-3 minutes.

Whisk together the eggs, parsley, salt and pepper. Add the egg mixture to the skillet with the bacon and stir around the pan until cooked all the way, about 2-3 minutes. Put onto a plate and top with the cheese.

Serve with Broiled Tomatoes alongside.

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