These savory eggs aren’t just for breakfast - serve with a leafy salad and a crusty, rustic bread for a delightful lunch or add a glass of wine for a light, late supper that is sure to please.

Bacon Bits, Basil Leaves, Shallots Freeze Dried

1 teaspoon olive oil or butter
1 tablespoon shallots freeze dried
1 teaspoon dried basil leaves
1 tablespoon bacon bits
4 large eggs, beaten
1/4 cup grated cheddar cheese

Place a medium-size skillet over medium heat and when it is hot, add the oil or butter, being sure to completely cover the bottom of the skillet.  Add the shallots and cook until they are just beginning to brown, about 1 minute.  Add the basil, bacon bits and eggs and when the edges start to set and become opaque, add the cheese.  Using a fork, draw a line through the middle of the egg mixture and then wait a minute and draw another line. Keep drawing lines until the eggs are set, about 4 minutes in all. Serve immediately.

Yield: Serves 2
Level of Difficulty: 2
Time: 10 minutes