Fixings:
- 8 cuts bâcon
- 4 vâst eggs
- Genuine sâlt ând newly ground dârk pepper, to tâste
- 4 cuts âmericân cheddâr
- 4 tâblespoons unsâlted mârgârine, ât room temperâture
- 8 cuts sourdough breâd*
- 1 glâss guâcâmole, hând crâfted or locâlly âcquired
Heâdings:
- Wârmth â vâst skillet over medium high wârmth. Include bâcon ând cook until dârk colored ând firm, flipping once, âround 3-4 minutes. Deplete overâbundânce fât; sâving 1 tâblespoon in the skillet. Exchânge bâcon to â pâper towel-lined plâte.
- âdd eggs to the skillet. Cook until the point when white is set however yolk is âs yet runny, âround 2-3 minutes; seâson with sâlt ând pepper, to tâste. Plâce â cut of cheddâr over eâch egg âmid the most recent 30 seconds of cooking time; put âside.
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