Creamy Bacon and Egg Skillet
Creamy Bacon and Egg Skillet
Ingredients
For the Skillet
- 8 ounces thick-cut bacon, diced
- 1 tablespoon avocado oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces baby spinach
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 8 large eggs
- 2 tablespoons fresh chives, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large, oven-safe skillet (preferably cast iron), cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 8 min
- 2
Add avocado oil to the skillet with the reserved bacon fat. Add the chopped yellow onion and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic and cook for another minute until fragrant. Add the baby spinach in batches, allowing each batch to wilt before adding more, until all spinach is incorporated and wilted.
⏱️ 3 min
- 4
Reduce heat to low. Stir in the heavy cream, softened cream cheese, and grated Parmesan cheese. Cook, stirring constantly, until the cream cheese is fully melted and the sauce is smooth and slightly thickened. Season with salt and black pepper.
⏱️ 3 min
- 5
Make 8 indentations in the creamy spinach mixture using the back of a spoon. Carefully crack one egg into each indentation. Sprinkle the cooked bacon pieces evenly over the skillet.
⏱️ 2 min
- 6
Cover the skillet with a lid or transfer to a preheated oven. Cook until the egg whites are set and the yolks are still runny (or to your desired doneness). If using the stovetop, cook for 5-8 minutes over low heat. If using the oven, bake for 8-12 minutes.
⏱️ 10 min•🌡️ 375
- 7
Remove from heat, garnish with fresh chopped chives, and serve immediately directly from the skillet.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Bacon and Egg Skillet
Ingredients
For the Skillet
- 8 ounces thick-cut bacon, diced
- 1 tablespoon avocado oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces baby spinach
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 8 large eggs
- 2 tablespoons fresh chives, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large, oven-safe skillet (preferably cast iron), cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 8 min - 2
Add avocado oil to the skillet with the reserved bacon fat. Add the chopped yellow onion and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and cook for another minute until fragrant. Add the baby spinach in batches, allowing each batch to wilt before adding more, until all spinach is incorporated and wilted.
⏱️ 3 min - 4
Reduce heat to low. Stir in the heavy cream, softened cream cheese, and grated Parmesan cheese. Cook, stirring constantly, until the cream cheese is fully melted and the sauce is smooth and slightly thickened. Season with salt and black pepper.
⏱️ 3 min - 5
Make 8 indentations in the creamy spinach mixture using the back of a spoon. Carefully crack one egg into each indentation. Sprinkle the cooked bacon pieces evenly over the skillet.
⏱️ 2 min - 6
Cover the skillet with a lid or transfer to a preheated oven. Cook until the egg whites are set and the yolks are still runny (or to your desired doneness). If using the stovetop, cook for 5-8 minutes over low heat. If using the oven, bake for 8-12 minutes.
⏱️ 10 min•🌡️ 375 - 7
Remove from heat, garnish with fresh chopped chives, and serve immediately directly from the skillet.
⏱️ 1 min