Anything made in one pot or pan is OK by me. Less work and less dishes. This skillet it super filling and ridiculously simple to make. It’s a great breakfast if you focused a little too much on the “Drink” part of things over the weekend: spinach, tomatoes, bacon and eggs…winner!

For a serving for one person you need:

2 slices bacon
1/2 tbsp butter
4 handfuls spinach (raw)
1/2 onion, chopped
1 dried chile pepper (or 1 pinch red pepper flakes)
1 medium tomato, sliced 1/2 inch thick
2 eggs
1/2 oz cheese, grated (if you want…super sharp cheddar is best)

Preheat oven to 350 F.

1) Cook the bacon first, then remove and let dry on a paper towel. Put your chopped onions in the same pan (yes, WITH the bacon fat!) and saute on medium-high heat for 5-8 min with some salt and pepper until slightly browned. Now add in the chile or red pepper flakes if you’re adding some spice. Saute for another 1-2 min.

20120827-172531.jpg

2) Now add your spinach, again some salt and pepper, and continue to cook until the spinach has wilted. Remove from heat.

20120827-172539.jpg

3) Lay your tomato slices onto the spinach bed.

20120827-172547.jpg

4) Crack your eggs into the skillet and again, top with salt and pepper. Chop up your bacon and sprinkle on top with the cheese.

20120827-172553.jpg

5) Toss the whole kit and kaboodle into the oven and let cook 10-15 min (start checking it at 10) until the whites are set but the yolks are still runny.

20120827-172600.jpg

That’s it! You’re done! Now go drink a big glass of water with some asprin and wait for that buzzing in your head to stop.