Eggs in a Nest
Poaching eggs in a cruciferous forest of spiralized vegetables versus water is such a delightful wonder. It makes a delicious, quick and easy one skillet breakfast, brunch, lunch or dinner for several people. This budget friendly recipe I created came from the notion of “How can I take a popular American breakfast of bacon, hash browns, and eggs and make it healthier?”
I also enjoy creating “Edible Optical Illusions” and most people I showed the dish to thought it was an Asian noodle entrée. So instead of heading to that dinner, walk into the kitchen, grab those vegetables and spiralize!
Eggs in a Nest was the featured dish in last month’s Name that Dish!
- 4 slices bacon
- 4 medium red potatoes, washed and dried
- 1 small onion, peeled
- 1 yellow bell pepper
- 2 tablespoons extra virgin olive oil
- 2 cups cabbage, shredded
- 1 cup kale, chopped
- 1 cup Brussels sprouts, chopped
- salt and pepper to taste
- 6 large eggs
- Spiralize the potatoes, onions, bell pepper and cabbage.
- Chop the kale and Brussel sprouts and set all vegetables aside.
- In a 12-inch cast iron skillet, add the bacon to the pan.
- Place the skillet over medium heat and cook the bacon until crisp.
- Drain bacon on a bed of paper towels.
- Chop bacon and set aside.
- Pour off excess bacon oil but don't wipe the pan.
- Preheat oven to 400 degrees.
- Add 1 tablespoon of olive oil to the cast iron pan.
- Put the spiralized potatoes, onions and bell peppers in the pan and saute for several minutes.
- Add salt and pepper to taste and more olive oil as needed.
- Add cabbage, kale, Brussel sprouts and saute for a few minutes.
- Add chopped bacon and toss.
- Crack eggs. Drop each egg separately throughout the skillet of vegetables.
- Place skillet into the oven and bake for 5 minutes for poached eggs and 10 minutes if you want the egg yolks fully cooked.
- Remove pan from the oven and let sit for 5 minutes and serve.
If you try this recipe out for yourself I would love to see your recreations just use #CarlasRecipe. Let me know what you think about this recipe and be sure to let me know what you think in the comments.