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
- 01In 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.
- 02Add the diced potato to the hot bacon fat and cook, stirring occasionally, for 5 minutes until starting to turn golden.
- 03Stir in the onion, bell pepper, and a pinch of salt. Sauté until onion is translucent and potato is tender, about 6 minutes.
- 04Add the minced garlic and smoked paprika, stirring constantly for 30 seconds, just until fragrant.
- 05Toss in the baby spinach and cook until wilted, about 1 minute.
- 06Return the cooked bacon to the skillet and stir to evenly distribute.
- 07Sprinkle the shredded cheddar cheese evenly over the hash, then use a spatula to make 4 shallow wells.
- 08Drizzle 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.
- 09Season the eggs and hash with salt and freshly ground black pepper.
- 10Remove skillet from heat. Garnish with chopped chives and serve immediately, straight from the pan for maximum breakfast drama.
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