My original bacon fried eggs have been a big hit on the blog, at home, and with my friends. Recently my friend was reading the post while we were hanging out and she thought the entire exterior was made out of bacon. Yikes. While this sounds tasty, it would also require a lot of crumbled up bacon to cover an entire egg.

Anyhow, she was a little sad that it wasn’t completely covered in bacon. After this conversation I thought about upping the bacon factor. So I experimented with reworking the recipe to add more bacon (but still putting some breadcrumbs because I don’t want to kill the people eating these). I also made these egg yolks non-runny because I’ve had several people ask me on my recent egg posts whether they can be made with eggs that are cooked all the way through. The answer is definitely yes! You just need to cook the eggs a little longer to your desired likeness.

The future husband (“FH”) and I recently visited El Torito so I could redeem my free birthday meal. If you sign up here, you receive a free entree of your choice on your birthday.

Currently, El Torito is also doing this Mexi Meal promotion where you get an appetizer, main entree and dessert for just $11.99.

The choices on this promotion looked pretty good and I almost wanted to get that instead of my free entree, especially since it comes with appetizer and dessert!

I wasn’t sure what to call these. They are similar to twice baked potatoes except that the entire potato isn’t baked a second time. Instead, creamy sour cream mashed potatoes with bacon and chives are stuffed into the roasted potato skins.  I didn’t want to bake the whole thing a second time once they were stuffed because I wanted the the purple color to be vibrant and not browned by the oven.