Steam-Poached Eggs

Use a dual egg poacher/skillet pan to steam eggs for a less watery, evenly-poached result. Make a tasty nest for the eggs from sautéd bacon and vegetables including spiraled sweet potato thins.

Ingredients

• 4 slices bacon, halved
• ¾ cup finely chopped red onion
• ⅔ cup finely diced yellow bell pepper
• 3 large handfuls sweet potato spirals
• 2 teaspoons dried herbs of choice
• 6 large eggs

Directions

1. Cook bacon in Teflon™ coated nonstick skillet. Remove and chop bacon.
2. Drain all but 2 teaspoons bacon fat and sauté onions, peppers, potatoes lightly with herbs; transfer to a bowl.
3. Wipe pan clean with a paper towel; add water just below rivets; boil & turn the heat down to medium.
4. Add poacher insert and butter cups lightly.
5. Crack one egg into each cup; cover & steam 1 minute. Shake water off the cover and re-cover the pan.
6. Steam an additional 4 minutes or until the egg whites start to become opaque. Cook longer for less runny yolks.
7. Divide the onion, bacon, pepper, and sweet potato spirals among 3 plates and create a nest.
8. Invert cups to drop 2 eggs on each nest. Serve immediately.