Description
This is a great brunch dish!
Ingredients
Scale
- 1/2 pound thick cut bacon
- 1 tablespoon butter
- 1/2 cup diced onion, about half of a medium onion
- 1/2 cup diced tomatoes, about 2 Roma tomatoes
- 1 tablespoon minced jalapeno, about half of a jalapeno (optional)
- 1/2 of an avocado, diced
Egg Mixture
- 8–10 eggs, depending on the size of your pan. I used 8 eggs for a 10 inch pan.
- 1/2 cup half and half (or milk)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
Lettuce Mixture
- 1 cup arugula
- 1 cup baby spinach
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon lemon juice or vinegar of choice
- salt and pepper to taste
Instructions
- Preheat oven to 325 degrees.
- Fry bacon over medium heat until semi-crisp, remove from pan and drain on paper towels. When bacon is cool enough to handle, tear or chop into large, bite-size pieces.
- While the bacon is frying, combine the ingredients for the egg mixture into a large bowl – whisk together well.
- Pour off all but one tablespoon of the bacon fat from the pan. Add one tablespoon of butter to the pan (bacon fat + butter = delicious eggs). Once the butter has melted, add the diced onion to the pan and sauté for 5 minutes or so until softened.
- Add the diced tomatoes and minced jalapeno (if using) and sauté for another minute.
- Pour the egg mixture carefully and evenly into the pan. Sprinkle the bacon and avocado evenly over the eggs.
- Move the pan to the oven and bake for 20-25 minutes until the eggs are set. Remove from the oven and let rest for 5 minutes.
- Cut the egg bake into wedges and top each piece with some of the dressed lettuce mixture.
Keywords: egg bake, BLT, brunch recipe
