1. Over medium heat, using a small, no-stick skillet, fry the bacon until it is crisp. Drain the bacon on paper towels and pour off the grease but do not wipe out the pan. 2. Again, over medium heat, melt the butter in the pan. Return the bacon to the pan along with the roughly chopped stewed tomatoes. 3. Reduce the heat to low. Slightly beat the eggs with the 1 tablespoon of chicken broth and pour the blend over the bacon and tomatoes. When the eggs have firmed up, flip the egg dish on to a plate and then slide it back into the pan as to cook the other side. Immediately, salt and pepper the dish, sprinkle the cheese over the top and drizzle the hot sauce over it. 4. Plate it up after about one minute, garnish the plate with the orange wedge and the parsley spring, if using the latter, and serve with buttered rye toast. 5. NOTE: Shredded smoked Gouda cheese is also excellent on this dish if you like the smoky ambiance. Other optional ingredients include sautéed onions or zucchini (cooked separately in butter). ---------------------------------------------------------------------------
Nutrition
Ingredients
