1. Cook bacon until crisp, then place on paper towels. 2. Add potatoes to pan (add water or spray pan if not enough fat in pan); saute until golden brown and crisp. 3. Add tomatoes, dill pickle, and bacon strips and continue to cook, stirring carefully, just until heated through. 4. Meanwhile, toast bread and butter as desired. Place toast slices on 4 plates. 5. Top each with 1/4 of the potato mixture and keep warm. 6. Fry the eggs in butter or cooking spray and place one egg on top of each sandwich. Season with salt and pepper to taste. 7. Garnish plates with salad greens and serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
