Egg Crostini


4 lg Eggs
4 strips of bacon cut into 1 inch pieces
4 1 inch slices of crusty Italian bread
Ground Nutmeg
Salt & Pepper
4 Slices of Cantaloupe cut into thin segments with the skin removed

In a large hot skillet fry the bacon until just crisp. Remove the bacon and drain on a paper towel keeping 2 tbl of
the excess bacon grease in the pan.

Crack 4 eggs into the hot skillet 1 at a time keeping them separated.

When eggs are set (about 30 seconds), break the yolk spreading it over each individual egg. Sprinkle a little
nutmeg on each egg and put bacon bits equally over each egg and then place 1 slice of bread on top of the egg
pressing down firmly with a spatula. This will help the egg to adhere to the bread.

When the edges of the eggs are cooked (about 2 minutes), flip each egg over and toast the bread for about 1
minute.  If eggs are connected just cut apart with the spatula. When done, remove each egg with the spatula and
plate with the egg side up and melon slices on the side. Serves 4