Oven Eggs

img_0215.jpgA truly great meal. Serve with good, thick toast, obviously the bacon, or perhaps heat up some sausage – improvise and eat! My mother likes fried bologna – whatever you like. This recipe is very forgiving and very versatile. Throw in the leftovers in your fridge – it’ll work!

1 lb. bacon or less – try to use at least 4 pieces
1 medium diced onion
1/2 diced green pepper or red pepper or a bit of both
1 med-small bunch fresh broccoli
1 heaping tsp. minced garlic
About 8 eggs – can go up to 10 or 12

Preheat your oven to 350 degrees.

Using an oven proof pan – such as a cast iron – cook the bacon till the fat has rendered and it’s crispy. Drain the bacon and either chop to use in this dish, or keep for alongside. If you don’t have enough grease in the pan to saute the veggies, then add about 2 Tbsp. butter.

Add the veggies you are using, sprinkle with salt & pepper and saute for about 5 minutes; add the garlic for 1 minute longer. Crack open the eggs over the pan and plop around in a decorative pattern, or just in a circle.

Place in the oven for about 5+ minutes – until eggs are set. Then dig in!

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