All you need is one pan to make this beautiful and nutritious breakfast loaded with iron and vitamin rich veggies, robust bites of bacons, and creamy baked sunny-side up eggs. Get creative by substituting veggies already in your fridge, by adding potatoes, topping with avocado, or serving over toast, rice or quinoa.
4 large eggs
1 shallot, diced
4 slices bacon, or turkey bacon, chopped
2 carrots, peeled and diced
1 cup broccoli florets
4 large crimini mushrooms, sliced
4 heaping cups spinach/kale mixture
1 TBSP canola oil
1 TBSP blackening seasoning
1 heaping TBSP sweet-hot mustard (or similar)
½ tsp sea salt
½ tsp freshly cracked pepper
1. Heat oven to 450 degrees.
2. Heat a large cast iron skillet over medium-high heat (an oven safe skillet will also work).
3. Using a wooden spoon, toss the shallots and bacon in the pan, and sauté for 6-8 minutes until the shallots are golden and the bacon starts to crisp.
4. Add the canola oil to the pan, along with the carrots and broccoli, and sauté for 5 minutes. Add the mushrooms and sauté another 5 minutes until golden.
5. In a small bowl, whisk together the blackening seasoning, mustard, salt and pepper. Add to the pan and toss until fragrant, about 30 seconds.
6. Add the spinach/kale mixture to the pan and sauté until wilted, and any excess water cooks away, about 3-5 minutes.
7. Make four small holes in the veggie mixture, where the eggs will go, and turn off the heat.
8. Crack one egg into each hole, and immediately place pan in the oven. Bake for 6-8 minutes, until the whites cook through, but yokes stay runny or soft.
9. Remove from oven and serve immediately.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.
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