If you’re looking for a lighter breakfast, this recipe can serve two.
Let cool for 5 minutes, then chop into 1/2-inch cubes.
Meanwhile, cook bacon over medium-high heat in an 8-inch cast-iron skillet until crisp.
Remove the bacon from the skillet, but leave the bacon drippings in the pan.
Add spinach; stir to combine and just wilt, about 1 minute.
Make 2 wells in the center of the hash and crack one egg into each well.
Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes.
Chop the bacon and sprinkle on top.
Garnish with a generous grinding of pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
