Viva’s Eggs Nantucket

This recipe appears in Viva’s a Vixen in the September 2002 issue of Cruising World.

September 30, 2002

12 slices bacon,
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1/2 loaf stale French bread, cubed
8 eggs
1/2 cup milk or cream
1/2 teaspoon dried mustard
Salt and pepper, to taste
2 cups or more cheddar cheese, shredded
1 fresh summer tomato, sliced*
1 bunch fresh basil*

Fry bacon until crisp. Drain on paper towels. In the meantime, saute onion in the same pan until limp. Set aside. Peel and mince garlic. Heat oil in a clean saute pan and add garlic, then bread cubes, tossing to coat bread with oil and garlic. Saute until well browned on all sides. Remove and set aside. (Note: Packaged garlic croutons can be substituted for homemade). Grease a large baking dish and line the bottom with the croutons. Break bacon into bits. Whisk together the eggs and milk; add dried mustard, salt, and pepper. Add onion, bacon bits, and cheese and stir to combine. Pour egg mixture over croutons. Top with sliced tomatoes and sprinkle a little more cheese over the top. Bake at 325 degrees for about an hour or until eggs are set and cheese is nicely browned on top. Garnish with fresh basil. Serves four.


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