Oh the joy of one-pot cooking. Simpler, quicker and makes for fewer dishes to clean. Yes pleeease. Plus this recipe is a really fun (and gorgeous!) spin on breakfast for dinner. Hope you enjoy!
YIELD 4 servings
INGREDIENTS
6 to 8 strips bacon
1 bell pepper, sliced
8 to 10 ounces asparagus, halved
2 large mushrooms, sliced
6 to 8 eggs
salt and pepper to taste
6 cups mixed greens
INSTRUCTIONS
1. Heat large skillet to medium, fry bacon for a few minutes on each side, until done
2. Set bacon aside and drain most of the fat from skillet, leaving just enough to coat it
3. Turn heat down to medium/low, place asparagus and peppers in skillet and sprinkle with a bit of salt and pepper
4. Cook 5-7 minutes, unto veggies begin to get tender
5. Add the cooked bacon back to the mix along with the mushrooms, crack eggs atop all of it (leave them whole) and sprinkle with a little more pepper
6. Place baking sheet over skillet (I use my pizza baking sheet) and allow eggs to steam for 4-6 minutes, depending on how firm you want the yolks
7. Be careful removing the sheet (hot and steamy now!) and serve the yumminess over fresh salad greens
NOTES
If you'd like, you can serve with a crisp vinaigrette, but ideally the yolks are creamy and soft enough to do the job.