2333. BACON and EGG BRUNCH RAREBIT

makes six servings


6 eggs
6 slices bacon
1/2 cup frozen baby sweet peas
2 tablespoons butter or margarine
1 tablespoon finely chopped onion
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded sharp Cheddar cheese (8 oz)
6 frozen plain or buttermilk waffles

In 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in ice water; let stand 10 minutes. Meanwhile, cook bacon until crisp. Drain on paper towels; crumble. Set aside. Cook peas as directed on package. Drain peas; set aside. In 2-quart saucepan, melt butter over medium heat. Add onion; cook about 3 minutes or until tender. Stir in flour; cook until bubbly, stirring constantly. Gradually add milk, stirring constantly until mixture boils and thickens, about 2 minutes. Add cheese; stir until melted. Peel eggs; coarsely chop. Add eggs and peas to cheese sauce; cook 1 to 2 minutes or until hot. Toast waffles as directed on package. Place 1 waffle on each individual serving plate. Top with egg mixture. Sprinkle with crumbled bacon. Serve immediately.


bacon recipe courtesy of: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440