Crispy Bacon And Egg Skillet
Serving Size / Yield
- 3 T. sunflower oil
- 2 large yellow potatoes
- 1 onion
- 3 cloves garlic
- 8 strips bacon
- 1 C. shredded cheddar cheese
- 4 eggs
- 2 T. parsley
Preheat the oven to 400˚F.
Place a wire rack on a baking sheet and arrange the bacon strips on the wire rack so that the pieces are not overlapping.
Cook the bacon 8 to 10 minutes.
Very carefully remove the baking sheet from the oven.
Increase the oven heat to 450˚F.
While the bacon cooks, roughly chop the potatoes and onion. Mince the garlic. Chop the parsley or chives.
Place the potatoes on a parchment-lined baking sheet, season with salt and pepper, and toss in 1 T. of oil.
Spread the potatoes out across the pan. Roast in the oven for 10 minutes.
Remove the baking sheet from the oven and pile the onion and garlic over the potatoes.
Drizzle 1½ T of oil over the vegetables and season with additional salt and pepper.
Mix up the potatoes, ensuring that every piece is coated with salt, pepper and oil.
Spread the potatoes and onions out across the pan again.
Place back in the oven to cook an additional 10 minutes.
Meanwhile, as veggies are roasting in the oven, pour ½ T. of oil into a flat skillet.
Shake the pan several times, ensuring that the bottom is fully coated with oil.
Heat the oil over medium-low heat.
Dump the roasted veggies into the skillet.
Crumble the bacon and add into the skillet.
Sprinkle with cheddar cheese.
Crack each egg over the bacon, veggies, and cheese.
Season with salt and pepper and allow eggs to cook, without moving or touching eggs at all, until the whites are completely solid white.
Top with plenty of parsley and serve.