Bacon & Tomato Egg Skillet with Blue Cheese Toast
Crispy bacon and burst tomatoes meet runny eggs in one skillet, served with tangy blue cheese toast. Mediterranean breakfast done in 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- 4 slices bacon slices
- 1 pint (about 12 oz) tomatoes, halved
- 4 large eggs
- ¼ cup blue cheese, crumbled
- 2 slices bread slices (sourdough or ciabatta)
- 1 tbsp butter
Instructions
- 1
Cook bacon in a 12-inch skillet over medium-high until crispy, about 6 minutes. Transfer to a paper towel; chop coarsely.
- 2
Pour off all but 2 tablespoons of bacon fat. Return skillet to medium-high heat; add tomato halves, cut-side down.
- 3
Sear tomatoes until they blister and soften, about 4 minutes. Scatter bacon over the top.
- 4
Crack eggs into the spaces between tomatoes. Cover loosely with foil; cook until whites set but yolks still jiggle, about 5 minutes.
- 5
Toast bread slices. Spread with butter and blue cheese while still warm.
- 6
Slide skillet onto a plate alongside the blue cheese toast. Serve immediately.
Tools you’ll need
- 12-inch cast iron or non-stick skillet
- paper towels
- foil
- toaster or toaster oven
- butter knife
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