Nevada Eggs

Index

Breakfast & Brunch

(aka Smith River Eggs)

• 5 strips Bacon (cut into 1 inch pieces)
  
• 1 lg. Onion (chopped)
  
• 5 Potatoes (sliced thin and then cut in half)
  
• 1 (16-oz.) pkg. Beef Hot Links (sliced and then quartered)
  
• 1 Red Bell Pepper (chopped)
  
• 8 lg. Eggs (scrambled separately)
  
• (10-oz.) Cheddar Cheese

1. In a large frying pan, cook bacon until done.
   
2. Remove bacon and drain most of bacon grease.
   
3. Add onions and potatoes to remaining bacon grease and saute' a few minutes over medium heat.
   
4. Add Hot Links and bell pepper. Cover and cook over low heat until potatoes are soft.
   
5. Scramble eggs in a separate frying pan.
   
6. Add eggs and bacon to first pan and mix well.
   
7. Top with cheddar cheese.
   
8. Serve with sourdough or french bread.