Sunny Side Up & Over the Moon

Classic American Breakfast Skillet with Bacon, Eggs, and Sautéed Veggies

30 minutes
Serves 4
BreakfastAmerican
Herb's take

Inspired by the iconic diner skillet, this breakfast lets you layer crispy bacon with jammy sunny-side-up eggs and vibrant vegetables in one glorious pan. You'll master egg timing and the art of getting those golden bacon edges just right (Herb says: You’re basically running a breakfast lab).

Ingredients

Yield
4

Instructions

  1. 01
    In a large (12-inch) skillet over medium heat, cook the bacon pieces until crisp and golden, about 8 minutes. Transfer bacon to a paper towel-lined plate, leaving 2 tbsp of fat in the pan.
  2. 02
    Add the diced potato to the hot bacon fat and cook, stirring occasionally, for 5 minutes until starting to turn golden.
  3. 03
    Stir in the onion, bell pepper, and a pinch of salt. Sauté until onion is translucent and potato is tender, about 6 minutes.
  4. 04
    Add the minced garlic and smoked paprika, stirring constantly for 30 seconds, just until fragrant.
  5. 05
    Toss in the baby spinach and cook until wilted, about 1 minute.
  6. 06
    Return the cooked bacon to the skillet and stir to evenly distribute.
  7. 07
    Sprinkle the shredded cheddar cheese evenly over the hash, then use a spatula to make 4 shallow wells.
  8. 08
    Drizzle the olive oil into each well and crack 1 egg into each space. Reduce heat to medium-low and cover the skillet. Cook for 4-6 minutes until egg whites are set but yolks are still runny.
  9. 09
    Season the eggs and hash with salt and freshly ground black pepper.
  10. 10
    Remove skillet from heat. Garnish with chopped chives and serve immediately, straight from the pan for maximum breakfast drama.

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Sunny Side Up & Over the Moon | Cook with Herb