
	September 17, 2010 - 3rd Annual Jacksonville Shrine Pig Cookin' • September 17, 2010 - Seaboard Lions Club 2nd Annual BBQ Cookoff • September 24, 2010 - 2010 State Barbecue Cookoff Championship

New Members
Only Section

You are invited to join the new NCPC Advocacy Network and Members Only Section

As of May 1, 2008, ALL members must join for access. New passwords will be assigned.

Click here to get started.

Recipes

Previous	Next

Baked Egg with Canadian Bacon, Tomato and Potatoes

A healthy way to start your morning with Canadian bacon in this baked egg dish. Serve with whole grain toast and juice.

Servings: 4

Cooking Directions
Preheat oven to 350 degrees F. Coat inside of four 6-ounce ramekins or custard cups/ramekins with cooking spray; set aside. Combine Canadian bacon, potatoes, tomato and chives in a medium bowl. Spoon mixture evenly in ramekins. Break egg into each ramekin on top of the Canadian bacon mixture. Sprinkle with pepper. Drizzle 1 teaspoon of half-and-half over each egg. Place ramekins on baking sheet. Bake in heated oven for 15-20 minutes or until egg whites are opaque and yolks have firm edges but soft in centers. Remove from oven. If desired, sprinkle each with 1 teaspoon cheese. Serve immediately.

Nutrition Facts
Calories 280 calories Protein 17 grams Fat 8 grams Sodium 800 milligrams Cholesterol 235 milligrams Saturated Fat 2 grams Carbohydrates 25 grams Fiber 1 grams

1 6-ounce package Canadian bacon, chopped

Butter-flavored nonstick cooking spray

1 cup red potato wedges, refrigerated no-oil-added, cubed

1 small plum tomato, seeded and chopped

2 tablespoons fresh chives, chopped

4 large eggs

1/8 teaspoon black pepper, coarsely ground

4 teaspoons nonfat half-and-half

4 teaspoons reduced-fat Gruyere, Swiss OR white Cheddar cheese, finely shredded (optional)