HealthNotes

Baked Egg with Canadian Bacon, Tomato, and Potatoes

• From: National Pork Board

Ingredients

• 1 6 oz package Canadian style bacon, chopped

• butter-flavored nonstick cooking spray

• 1 cup refrigerated red potato wedges, no-oil added, cubed

• 1 small plum tomato, seeded and chopped

• 2 Tbs fresh chives, chopped

• 4 large eggs

• 1/8 tsp black pepper

• 4 tsp nonfat half and half

• 4 tsp Swiss cheese, or Gruyere or white Cheddar cheese, finely shredded (optional)

Using individual ramekins for this baked egg dish makes guests feel like breakfast was prepared specially for them.

Directions

• Preheat oven to 350° F. Coat inside of four 6-ounce ramekins or custard cups/ramekins with cooking spray; set aside.
• Combine Canadian bacon, potatoes, tomato and chives in a medium bowl. Spoon mixture evenly in ramekins.
• Break egg into each ramekin on top of the Canadian bacon mixture. Sprinkle with pepper. Drizzle 1 teaspoon of half-and-half over each egg. Place ramekins on baking sheet.
• Bake in heated oven for 15-20 minutes or until egg whites are opaque and yolks have firm edges but soft in centers. Remove from oven.
• If desired, sprinkle each with 1 teaspoon cheese. Serve immediately.