Scrambled Eggs with Seared Basil Tomatoes
Peppery-Baked Bacon
Ingredients
- 4 tomatoes, halved
- 3 Tbsp olive oil, divided
- 1 Tbsp red wine vinegar
- 2 Tbsp chopped fresh basil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 8 large eggs, lightly beaten
- 1 Tbsp milk
Instructions
- Cook tomatoes, cut sides down, in 1 Tbsp hot oil in a large skillet over medium-high heat 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 salt and pepper. Quarter tomatoes, if desired.
- Meanwhile, whisk together eggs, milk, and ¼ tsp each salt and pepper.
- Add 2 Tbsp oil to skillet. Pour eggs into skillet; cook 4 minutes or until eggs are thickened and set, stirring constantly.
- Serve tomatoes alongside eggs.
Side Dish Ingredients
- 8 slices 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
256
|
61
|
317
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 13 | 5 | 18 |
| Carb (g) | 7 | 0 | 7 |
| Fiber (g) | 2 | 0 | 2 |
| Sodium (mg) | 433 | 240 | 673 |
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