My mom made this Low Carb Spinach, Eggs and Onions Recipe for me and my brothers growing up. I guess you could eat this dish for any meal of the day, but we typically ate it for dinner. Now, I make it for my kids. My oldest daughter loves it, the other two “like” it, but I think it will grow on them. I love it. It’s a recipe that your kids can help you cook too. My oldest daughter cracked the eggs and fried the bacon, onions and spinach. This recipe feeds my family of five.
Kitchen knife and cutting board
Large frying pan and spatula
Bowl(s) for eggs (if you prefer to check eggs for shells before adding)
1/2 lb bacon, cut into small pieces (I use 1 lb because I love bacon)
1/2 large onion (I use a red onion)
1 lb baby spinach (a Costco box of spinach)
Sea salt and pepper
If you want to check the eggs for pieces of shell before adding them to the frying pan, then crack the eggs into a bowl(s). Chop the bacon and onions. Rinse the spinach in a colander.
Cut the bacon into small pieces, then cook over medium heat. Note, you’ll want to keep in mind that you’ll be adding the other ingredients and continuing to cook, so your bacon will continue to cook too. So, cook accordingly and just make sure the bacon is thoroughly cooked before you plate.
Add onions and cook until onions are soft or to your liking.
Place spinach over the bacon and onions, then cover it to reduce the spinach, maybe 3 minutes or more.
Toss (mix) spinach, onion and bacon in the pan.
Crack eggs into one bowl or separate bowls, goal is to be able to evenly pour the eggs onto the spinach after all eggs are cracked. I crack into bowls to make sure I can remove any egg shells before putting into the pan.
Cover pan until the eggs are poached to your liking and you feel they are cooked well enough to eat. Plate and add salt and pepper to your individual liking. I hope you and your family enjoy my Low Carb Spinach, Eggs and Onions Recipe!