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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I obtained this recipe from an estate sale in Terrell, Texas in the 1981. It is now a mainstay in our home. It's a very impressive brunch or breakfast item. Surprise that special someone with breakfast in bed with this delight. Read more . They will thank you. Ingredients:
2 pounds fully ripened tomatoes |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
3/4 cup prepared alfredo sauce |
6 eggs lightly beaten |
1 tablespoon butter |
2 sandwich size english muffins split and toasted |
8 slices bacon cooked until crisp and drained |
Directions:
1. Core tomatoes then cut two thick slices from the center of each tomato.
2. Chop and reserve remaining tomato pieces.
3. Sprinkle thyme and salt on both sides of tomato slices.
4. Heat Alfredo sauce according to directions and keep warm.
5. In a bowl combine eggs and chopped tomatoes.
6. In medium skillet heat butter over medium low heat then pour tomato egg mixture in to skillet.
7. Cover and cook until eggs are set then cut in quarters.
8. Place a muffin half on 4 serving plates then top each with 1 tablespoon alfredo sauce, 2 slices bacon, 1/4 of eggs and 2 tablespoons remaining alfredo sauce.
9. Place a tomato slice on each serving and serve immediately.
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