1 pound bacon bits
2 tablespoons butter
1 egg
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon dried basil
1 tablespoon dried oregano
1/2 teaspoon dried dill weed
2 tablespoons olive oil
1 cup sliced almonds
1 tablespoon chopped fresh parsley
Place bacon bits into a large, deep skillet. Cook over medium heat until evenly brown. Drain grease.
Place egg and butter in a saucepan with a small amount of water in it. Bring to a simmer, then reduce heat and simmer 2 to 4 minutes. Stir all ingredients into skillet. Close lid and cook 15 minutes.
Carefully crack egg brown into skillet and saute at medium high heat until golden brown. Sprinkle over the avinata. Place almonds on the bottom of glasses rimmed with waxed paper. Place them into glasses over the top of the bird.
Top the bird with saucepan drippings, then spoon olive oil over bird and nuts.
⭐ ⭐ ⭐ ⭐ ⭐