Chili Egg Blast

1
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"I love chili and cheese. I love bacon and eggs. Mix them together and I have created a wonderful blend of breakfast flavor! Once the yoke breaks over the melted Havarti cheese, bacon and chili the richness of taste really comes out and this makes for a perfect breakfast or brunch recipe. So good!!!"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (478.7 g)
  • Calories 961
  • Total Fat - 58 g
  • Saturated Fat - 26.1 g
  • Cholesterol - 468.1 mg
  • Sodium - 2879.2 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 0 g
  • Sugars - 0.9 g
  • Protein - 83.4 g
  • Calcium - 1128.6 mg
  • Iron - 7.1 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.4 mg

Step 1

Scoop 1 cup of your favorite chili into a Rankin bowl.

Step 2

If your chili is not already hot, warm either in microwave or oven.

Step 3

Cut two slices of bacon into halves, cook and then place on top of the chili.

Step 4

Place Havarti cheese onto of the bacon.

Step 5

Put Rankin bowl with chili, bacon and cheese into oven and broil to the point the cheese is melted.

Step 6

Fry an egg on mid heat with cover on pan so that yoke is soft but cooked.

Tips & Variations


  • I use a Rankin bowl, only because it is so darn cool to eat out of!

Related

Bergy

This is a winner! a perfect Brunch dish. Timing is everything to get the chili hot and the eggs cooked perfectly. I put the chili, in the bowl, set it in a 350f oven 10 minutes before serving. 5 minutes before serving I switched the oven to low broil added the fried bacon & cheese on top of the chili. Waited a couple of minutes and then fried the eggs, lid on the pan. Everything was perfect - the chili was hot & the egg was soft centred . I loved this recipe and will be making it again

review by:
(2 Dec 2018)