Ingredients
4 medium red potatoes, cubed3 tablespoons water1 small sweet red pepper, sliced1/2 cup sliced sweet onion2 teaspoons olive oil4 turkey bacon strips, chopped and cooked1/4 teaspoon salt1/4 teaspoon pepperSAUCE:1-1/2 teaspoons butter1 tablespoon all-purpose flour1/8 teaspoon salt1/8 teaspoon pepper3/4 cup fat-free milk1/4 cup shredded reduced-fat Colby-Monterey Jack cheese1 tablespoon chopped green chilesEGGS:1 tablespoon white vinegar4 large eggsChopped plum tomatoes and minced fresh cilantro, optional
Preparation
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned.
In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chiles; cook and stir until cheese is melted.
Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired.
