1

No-Hassle Eggs and Bacon

Total Time
30 min
Prep
12 min
Cook
18 min
Serves
4
Difficulty
Easy
This recipe by Bruce Weinstein and Mark Scarbrough was originally published in The Kitchen Shortcut Bible, and edited for WW magazine with permission.
Ingredients

uncooked reduced fat center cut bacon

8 slice(s)

green pepper(s)

1 large, (preferably a tall one rather than a squat one)

sweet red pepper(s)

1 large, (preferably a tall one rather than a squat one)

egg(s)

8 large

white wine vinegar

2 tsp

table salt

1 pinch, or to taste (optional)

black pepper

1 pinch, or to taste (optional)

Instructions

  1. Adjust racks to divide oven in half and preheat oven to 400°F. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 10-12 minutes.
  2. Meanwhile, slice off stem end and bottom of each bell pepper; cut out core and membranes inside each pepper. Evenly slice cored peppers into ½-inch rings.
  3. Use kitchen tongs to transfer cooked bacon to a serving platter. Set 4 green pepper rings and 4 red pepper rings (reserve extra rings to use in salads or sandwiches) in bacon fat on hot baking sheet (if pan has cooled, put back in the oven for 1-2 minutes before setting peppers on it). Crack an egg into each ring. Bake until eggs are cooked to your liking, about 4 minutes for runny yolks, and up to 6 minutes for harder set ones.
  4. Remove baking sheet from oven, sprinkle about ¼ tsp vinegar over each egg and season with salt and pepper (if using). Transfer eggs in their rings to plates with a metal spatula. Serve with bacon.
  5. Serving size: 2 eggs, 2 strips bacon
Notes
Choose bell peppers that are tall rather than squat. There’s no need to turn the bacon while it’s baking. Both sides will crisp in the bacon fat.

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