Garden Fresh Rustic Breakfast

• 2 slices French bread, 1/2 inch thick
• 4 extra large eggs
• 4 ounces fresh mozzarella cheese
• 4 slices thick slab bacon
• 1 roma tomato
• 2 teaspoons I Can't Believe It's Not Butter
• 2 sprigs Italian parsley
• 4 leaves basil

1. Heat oven to 350.
2. Place bacon strips on a foil lined cookie sheet, cook for 12 -15minutes, until desired crispness is reached.
3. Remove leaves from stems of herbs and finally chop.
4. Dice tomato.
5. Toast French Bread slices, then spread 1 tsp of ICINB on each piece and set aside.
6. Heat a nonstick pan to med-high, spray with oil after hot then put in eggs, 2 at a time.
7. Fry to your liking.
8. sprinkle with S & P.
9. For each serving, Slide cooked eggs on top of buttered french toast, tear apart 2 oz of the fresh mozzarella on top.
10. Tear up 2 slices of cooked bacon.
11. Then sprinkle with half the diced tomato and half of the fresh herbs.

bread, eggs, mozzarella cheese, bacon, roma tomato, i, parsley, basil

Taken from www.food.com/recipe/garden-fresh-rustic-breakfast-457090 (may not work)