Four Seasons Harvest Debut Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium heat, fry the bacon until firm. Drain, crumble, and set aside until slightly warm. In a medium bowl, whip the packet of dry dip with the prepared horseradish and prepared mustard. Saute for 3 minutes, then transfer to a medium bowl. Stir in the seasoned eggs one at a time, then pour into skillet. Cook for about 3 minutes and pour in enough cold water to cover the steam. Cook until the eggs pop and reach 145 degrees F (63 degrees C), 2 minutes.

Remove from heat, and stir in the bread crumbs. Delicious! If the dip is too dry, heat it a little more before serving.