Bacon and Eggs
John often prepares this simply scrumptious breakfast for Rach. Serve with Broiled Tomatoes alongside.
- Extra virgin olive oil (EVOO), for drizzling
- 2 slices of bacon, chopped
- 2 eggs
- 2 tablespoons flat leaf parsley, chopped
- Salt and pepper
- 1/4 cup shredded yellow cheddar cheese
In a medium size skillet over medium-high heat, drizzle in some EVOO and add the bacon. Cook until crispy, about 2-3 minutes.
Whisk together the eggs, parsley, salt and pepper. Add the egg mixture to the skillet with the bacon and stir around the pan until cooked all the way, about 2-3 minutes. Put onto a plate and top with the cheese.
Serve with Broiled Tomatoes alongside.