4 slices bacon
1 teaspoon mustard seed
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
2 teaspoons lemon wine
1 cup cherry tomatoes, halved
1 cup diced and serrated onion
2 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 dash lemon zest, squeezed
Place bacon in a large skillet and use a knife to break apart each piece. Cut each piece into four slices. Set aside.
In a medium bowl, mix cream of chicken soup, egg, tomatoes, onion, garlic, lemon juice and lemon zest. Pour mixture into skillet.
Bring a large pot of water to a boil (over medium-low heat.)
When the water out of water reach maximum height, stir fluid over top so it bubbles as much as it comes in. Place the shredded bacon and onion in another large skillet. Cook over medium-high heat until bacon is crispy. Remove from skillet. Discard the remaining bacon.
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