Sunny Side UP Egg, Toast with Sriracha Ketchup, Peppered Bacon

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Ok, so here I go on again about fresh farm eggs but just look at that silky liquid gold oozing over my plate! So freaking delicious! I can’t tell you how fabulous these fresh eggs are, you’ll just have to try them out for yourself. Oh and credits to Amy for her fantastic fresh baked bread!

Sunny Side Up Egg, Toast with Sriracha Ketchup, Peppered Bacon

Ingredients for Two Servings:

2 farm fresh Egg

1 tsp EVVO

2 slices fresh baked bread, or bread of choice

4 slices Peppered Bacon

1 tsp Sriracha

2 tsp Ketchup

Salt and pepper to taste


In a small prep dish, stir together the Sriracha and ketchup until well combined. Set aside. In a cast iron skillet over med high flame, cook the bacon until crispy then set aside to drain on paper towels. In a non stick pan, heat about 1 tsp EVOO over med flame until shimmering. Carefully crack the eggs into the pan and allow them to cook for several minutes, covered until the edges of the whites are crisp and the yolks are set. Season the eggs with salt and pepper. While the eggs cook, toast the bread in a toaster oven then smear a generous amount of the Sriracha ketchup over one side of each slice of toast. Alternatively, serve the Sriracha ketchup as a condiment on the side. Once the eggs are cooked, serve immediately with the toast and bacon.

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