Ingredients

1 cup - cranberries, coarsely chopped
1/4 cup - sugar
1 tablespoon - water
1/3 cup - chutney
1/4 cup - chopped red onion
1 tablespoon - margarine or butter
1 1/2 cups - sliced and halved peeled sweet potato
1/4 cup - chopped red onion
2 ounces - Canadian-styled bacon, chopped (about 1/3 cup)
8 beaten - eggs

Instructions

For cranberry salsa, in a small saucepan combine cranberries, sugar, and water. Bring to boiling, stirring occasionally. Remove from heat. Snip any large pieces of chutney. Stir chutney and 1/4 cup onion into cranberry mixture. Set aside. In a 10-inch skillet melt margarine or butter over medium heat. Add sweet potato and 1/4 cup onion. Cook, covered, for 4 to 5 minutes or until potatoes are almost tender, turning once. Sprinkle with Canadian bacon. Pour eggs over potato mixture. Cook, uncovered, over medium heat. As the eggs begin to set, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath. Continue cooking and lifting edges until eggs are almost set (surface will be moist). Remove from heat. Cover and let stand for 3 to 4 minutes or until top is set. Cut into wedges. Serve with warm cranberry salsa.

Preparation Time

25 minutes

Number of Servings

4