My husband makes two fried eggs for me every Sunday morning. He makes them crispy on the bottom with a yolk that is set, but not dry – just what way I like it! I look forward to these eggs every weekend when I oooooh and ahhhhh over them. I don’t know what they feed these Danish chickens, but the eggs are darn good over here.
If you’ve read the “About” section of my blog, you may already know that my husband likes eggs, too. When he eats them, he will have many. A whole lot. All at once. He puts them DOWN. It’s no joke.
I make eggs for him too, usually in conjunction with something else to make it a meal. Since his appetite is fierce and never-ending, I like to make my Sunny Side Up Skillet Dinner. It’s a meal in one skillet. He eats the entire thing and would probably have 4-5 eggs if I had a bigger skillet. I make a version for myself in a smaller skillet that is a third of the size.
While hash browns go well with eggs, they’re labor intensive. We can get a similar result using small roasted potatoes, which are nicely browned, equally as delicious, and much easier to make. If you made the Small Roasted White Potatoes from my last post, and are willing set some aside for a meal the following day, then you can make this Sunny Side Up Skillet Dinner in just 15-20 minutes! Here’s how.
Cook bacon in a nonstick skillet. Remove from the pan and chop into bite size pieces.
Ok –Now you have all of the ingredients ready to go.
Add (previously) roasted potatoes to the pan and heat for a few minutes.
Add spinach to the pan and add the bacon back into the pan.
Make room for the three eggs and crack them right into the pan. It helps to have your eggs at room temperature before cracking them into the pan. They will spread more evenly and it will help them cook faster. Cook on medium heat until the eggs are fully cooked and the spinach is wilted down.
The eggs hold everything together and this meal slides right out of the pan and onto a plate. Just make sure your plate is the same size as your skillet. Add pepper to taste, and more salt if you like.
I call this “Sunny Side Up Skillet Dinner” because we eat it for dinner. Of course, it can also be served for breakfast. This recipe serves 2-3 people with normal appetites or one very hungry person.
I hope you enjoy it!
Sunny Side Up Skillet Dinner
Yield: Three servings
2 cups chopped small white roasted potatoes
6-7 slices of bacon
2 cups packed baby spinach
salt (to taste)
black pepper (to taste)
- Cook bacon in a nonstick skillet. Remove from pan and break each slice into a few pieces.
- Add (previously) roasted potatoes to the pan and heat for a few minutes.
- Add spinach to the pan and add the bacon back into the pan.
- Make room for the three eggs and crack them right into the pan. Cook on medium heat until the eggs are fully cooked and the spinach is wilted down.
- Add pepper to taste, and more salt if you like. Serve!
- I always wash and rinse my spinach.
- This recipe serves 2-3 people with normal appetites.
- It helps to have your eggs at room temperature before cracking them into the pan. They will spread more evenly and it will help them cook faster.
- Great for breakfast or dinner.
- We always have eggs, spinach, and bacon in the house. So if we know we don’t have much time to cook dinner one day during the week, we save some roasted potatoes and easily throw this together since it only takes 10 minutes to cook the bacon, and about 5 minutes to cook the egg and spinach. Plus, it all happens in one pan!