Eggs Smothered And Covered in a Jicama Basket with Turkey Bacon and Crispbread
Serves 2
INGREDIENTS
1 medium jicama
4 eggs
6-8 slices turkey bacon
2-4 slices gg bran crispbread
2 tablespoons shredded cheddar cheese
1 tablespoon butter
salt & pepper
In a medium skillet fry your turkey bacon in butter until done to your likeness, then set aside
Julianne your Jicama and pan fry in butter on medium heat until golden brown.
Separate Jicama into two separate “baskets” and drop two eggs into each basket. Cover and reduce heat to medium low. Cook eggs until the whites and the top of the yolk turn “opaque” I like to use a glass cover on my skillet so I can keep an eye on things. Sprinkle some shredded cheddar cheese on top, cover and turn off heat. While cheese melts arrange your bacon and GG Bran Crispbread on plates. Gently scoop out baskets and plate.
