Eggs in a Nest - Waterless Poached Eggs
Author: 
Serves: 6
 
Healthy one pan breakfast for the entire family!
Ingredients
  • 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
Instructions
  1. Spiralize the potatoes, onions, bell pepper and cabbage.
  2. Chop the kale and Brussel sprouts and set all vegetables aside.
  3. In a 12-inch cast iron skillet, add the bacon to the pan.
  4. Place the skillet over medium heat and cook the bacon until crisp.
  5. Drain bacon on a bed of paper towels.
  6. Chop bacon and set aside.
  7. Pour off excess bacon oil but don't wipe the pan.
  8. Preheat oven to 400 degrees.
  9. Add 1 tablespoon of olive oil to the cast iron pan.
  10. Put the spiralized potatoes, onions and bell peppers in the pan and saute for several minutes.
  11. Add salt and pepper to taste and more olive oil as needed.
  12. Add cabbage, kale, Brussel sprouts and saute for a few minutes.
  13. Add chopped bacon and toss.
  14. Crack eggs. Drop each egg separately throughout the skillet of vegetables.
  15. Place skillet into the oven and bake for 5 minutes for poached eggs and 10 minutes if you want the egg yolks fully cooked.
  16. Remove pan from the oven and let sit for 5 minutes and serve.
Recipe by Carla Crudup at https://www.carlacrudup.com/waterless-poached-eggs/