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Sherry's Ranchero-Style Eggs
Sherry's Ranchero-Style Eggs

Sherry's Ranchero-Style Eggs

35 Min(s)
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1 serving
Original recipe yields 1 serving
4 slices Oscar Mayer Bacon, diced
1/3 cup chopped onion
1 can (14-1/2 oz.) diced tomatoes with chilies
1/3 cup chilies, chopped
1/2 tsp dried basil
1/4 tsp cumin
4 large eggs
1/2 cup reduced-fat Kraft Shredded Cheddar Cheese
1 tsp flour
1/3 cup Breakstone's Light Sour Cream
1 slice d avocado
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Let's Make It
1
Place the bacon and onions in a microwaveable baking dish, cover with a paper towel, microwave on high for 6 min or until bacon is cooked and onion limp, drain off fat.
2
Stir in tomatoes, including the liquid, chilies, basil and cumin. Microwave, uncovered on high for 8 min, stirring once.
3
Make 4 hollows in the tomato mixture with a spoon. Slip one egg into each hollow, piercing yolks with a toothpick to let steam escape. Cover with vented plastic wrap. Microwave on high 3-4 min or until eggs are set. Toss cheese with flour, sprinkle over eggs, re-cover. Microwave on high for 20 seconds, or until cheese melts. Garnish with sour cream and sliced avocado.
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