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    Fried Tongue & Eggs with Sauteed Peppers


    Great for breakfast, brunch, or dinner, this easy-to-prepare dish is excellent slipped between two slices of toast, or on your favorite blue plate! For big appetites, slice the Nations Best® Tongue thicker.

    Meat Suggestions


    • 2 Tbsp unsalted butter
    • 1 green bell pepper, seeded and diced
    • 4 slices, thick Nations Best® Corned Beef Tongue
    • 4 large eggs
    • Salt & freshly-ground black pepper, to taste


    1. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Add the peppers and cook, stirring often, until softened, about 5 minutes. Remove to a small bowl.
    2. Melt the remaining tablespoon of butter in the skillet. Fry the beef Tongue on each side for 1 minute. Scatter the sauted peppers over each slice of Tongue.
    3. Break an egg over each slice of Tongue and peppers. Cover the skillet and fry the eggs to desired doneness. Season with salt and pepper and serve immediately.