BACON, EGG AND CHEESE
with Phil's Extra Large White Cage Free Eggs
No need to wait for Sunday brunch, this breakfast-y riff on deviled eggs tastes great 24/7.
6 Phil’s Extra Large White Cage Free Eggs
5 tbsp. mayonnaise
4 tbsp. grated Oberweis sharp cheddar
1 tsp. yellow mustard
1 tsp. white wine vinegar
Crumbled cooked Oberweis Thick Sliced Bacon
In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the mayonnaise, sharp yellow cheddar and vinegar Season with salt and pepper. Fill the white halves with the yolk mixture. Top with cooked bacon, grated cheddar and avocado Transfer to a platter.