Scrambled Eggs with Seared Basil Tomatoes
Peppery Baked Bacon
Ingredients
- 2 Tbsp olive oil
- 4 tomatoes, halved
- 1 Tbsp red wine vinegar
- 2 Tbsp chopped fresh basil
- ½ tsp salt
- ½ tsp pepper
- 8 large eggs, lightly beaten
- 1 Tbsp 1% low-fat milk
Instructions
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Place tomatoes, cut side down, in pan; cook 2 to 3 minutes or until browned.
- Remove from skillet. Drizzle cut sides of tomatoes with vinegar, and sprinkle with basil.
- Season tomatoes with ¼ tsp each of salt and pepper; cut into quarters.
- Meanwhile, whisk together eggs, milk and ¼ tsp each of salt and pepper.
- Add 1 Tbsp oil to pan.
- Pour eggs into pan; cook 4 minutes or until eggs are thickened and set, stirring constantly.
- Serve tomatoes alongside eggs.
Side Dish Ingredients
- 8 slices center-cut bacon
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 350°F.
- Line a rimmed baking sheet with parchment paper; arrange bacon on paper in a single layer, and sprinkle with pepper.
- Bake 20 minutes or until crisp. Drain on paper towels.
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