Last updated on November 8th, 2020
I can bring home the bacon; fry it up in a pan. I can add eggs and other stuff, too, and serve it all to my man. Cuz I’m a double-u-o-adventurous cook. (Well, I hope you know that song. Or was it a TV ad?) Anyway, Mr. Fox LOVED this low-carb meal of bacon, coleslaw, eggs, cheese, and parsley. For such a delicious dish, it takes no effort to prepare. And it cooks up in minutes in a single skillet. Here’s the step-by-step recipe:
First, cut 6 strips of bacon crosswise in half, and fry them in a large skillet over medium-low heat until they’re brown and crisp.
Drain the bacon on paper towels, but do not pour off the bacon fat that remains in the skillet. We’re gonna use that yummy grease!
Now grab a 14-ounce bag of coleslaw — I used a tri-color version that I bought at the supermarket…
And pour half the bag into the skillet (reserve the other half for the next time you wish to make this recipe).
Saute the coleslaw in the bacon fat until it softens and starts to brown — about 5 minutes.
Top the slaw with 4 large eggs, and season the eggs with salt and freshly-ground black pepper.
Cover the skillet…
And let the eggs cook until the whites are set and the yolks develop a light film — about 3 minutes. Do not overcook the eggs!
You can serve the dish at this point, or do what I did, and take it to another delicious level:
Take some shredded Cheddar or Colby Jack cheese…
And scatter it cheese over the eggs!
Then turn off the heat, and cover the skillet until the cheese melts — about 2 minutes.
Meanwhile, snip a few stems of parsley from your garden or grocery store…
And sprinkle the coarsely-chopped leaves over the cheese.
Divide the bacon and the contents of the skillet among two plates…
And enjoy!
Mr. Fox loved this low-carb feast as much as I did. I think you’ll love it, too.
Hungry for more? Get my email updates and subscribe to my YouTube channel.
xKevin
Here’s the printable:
A one-skillet dinner that is not only delicious, but low-carb, too!
Ingredients
- 6 strips bacon, cut crosswise in half
- Coleslaw -- two big handfuls or about 7 ounces
- 4 large eggs
- Salt and freshly-ground black pepper
- Shredded Cheddar or Colby Jack cheese --a handful or two
- 1 tablespoon (or more) coarsely-chopped parsley
Instructions
- Put the bacon in a large skillet. Over medium-low heat, fry the bacon on both sides until brown and crisp -- about 5 minutes. Transfer the bacon to a plate lined with paper towels. Tip the coleslaw into the skillet, and let it cook in the bacon fat until the slaw softens and starts to brown -- about 3-5 minutes. Break the eggs on top of the cooked colelsaw, then cover the skillet, and cook until the whites are set and yolks start to film -- about 5 minutes. Sprinkle the cheese over the eggs, turn off the heat, and cover the skillet until the cheese melts -- about 2 minutes. Scatter the parsley over the cheese.
- Divide the bacon and the contents of the skillet among two plates, and enjoy while hot!
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Delores says
Lovely !, going to make this yummie dish !! If Mr Fox loves I will too
Kevin Lee Jacobs says
Hi Delores – Let me know how the dish turns out for you. (I’m making it again today, for lunch.)
Molly says
This looks delicious, Kevin. I’m always looking for good low carb recipes. I’ll be making this soon.
Jenn says
Yum! I love this idea. When I read the intro, I thought you meant that you sautéed prepared coleslaw (including the creamy sauce)! My first thought was “YUCK” but then I thought “trust Kevin!” I’m on a low-carb, high fat diet to help prevent migraines and this is a perfect meal.
We often sauté red cabbage in bacon fat as a side dish, which would also be good in this recipe. Here in the south, we drain the bacon grease into a mason jar every time we make bacon, and save it in the fridge for cooking. It adds yummy flavor to all sorts of dishes as a substitute for butter or oil.
Alice Woody says
Thank you. This has it all: low carb, quick, one-pot, and likely delicious. I’m stopping by the store and picking up a bag of slaw. If I want an unprocessed carb to add, a tablespoon or two of garbanzo beans can be added to slaw.
Diane Hinkle says
I believe I would love this! Probably I would scramble my eggs as I prefer them that way. My sister is visiting this coming week and we will enjoy this for brunch one day……or two!
Kevin Lee Jacobs says
Hi Molly – Let me know how the dish turns out for you.
Hi Jenn – Glad to hear that a high-fat, low-carb diet can help prevent migrains. Like you, my mother saves bacon fat for greasing skillets and flavoring veggies. Bacon grease can do wonders for plain ole green beans!
Hi Alice – Hope you enjoy this one-skillet wonder.
Hi Diane – Yes, a great brunch dish!
Pam R says
Yum!! I’ll get the ingredients to make this. I never thought to put eggs on top. Can’t wait!!!
Anita G says
Gee Kevin – Gotta tell you – Given what’s going on in the Carolinas – and the impact of their hog farms’ destruction due to Hurricane Florence (flooding of waste pools into rivers, likely deaths by drowning of literally MILLIONS of pigs and piglets with the resulting need to dispose of their bodies, impact on human health and pollution of groundwater) – I would really really hope that people would reconsider eating pig of ANY kind ever. We were considering the Carolinas for retirement until we found out how their hog farms have grown in the past 20 years or so. Frankly, it’s an environmental disaster waiting to happen. (Maybe Florence is it…)
How about substituting a soy or other plant based “bacon”? I switched years ago – and my 85 yo Mom switched a couple of years ago (proving that people can change at any time)!
Linda B says
Looks like a really great recipe, Kevin, thanks! My husband really likes fried eggs, and I only like scrambled…I think I could make this, take his out and then scramble mine without too much extra work. Trader Joes has broccoli slaw which we buy often for use in salad and smoothies…love this idea! Have a great weekend! L
Maraya says
Fried coleslaw! Who woulda thought?? What a great idea!
Anita: Our factory farming practices are horrible for all kinds of food – animals, grains, and vegetables. We can all get into a major discussion about omnivores eating vegan or vegetarian diets, but whatever you eat, it’s best to buy products that are grown humanely, and without all the harmful stuff – assuming you can afford the extra cash.
For this recipe, if I can’t find an organic coleslaw mix, I’ll make my own.
Patti Panuccio says
Thank you for another great recipe.
Nancy says
Great recipe and what a simple one-pan dish. Always look forward to your ideas.
Cary Bradley says
Brilliant! Adore fried cabbage. Thanks, Kevin!
Gale Dickert says
Recipe sounds delicious, however, I join Anita G., in urging folks to purchase only pork labeled sustainably raised “pastured pork” available in organic groceries. Hogs raised for open market often spend their entire existence in single filthy cages so small they cannot turn around or lie down and are fed massive antibiotics used to fatten the pig fast–leading to antibiotics overuse in the humans who eat them and making antibiotics ineffective when needed to fight infection! NPR revealed these dangerous hog raising practices a few years ago. If we all buy and demand sustainably raised foods, marketers will provide more!
Deborah Smith says
OMGosh! Kevin that sounds great. I fry cabbage a lot, with onions mostly, never thought to add and egg. im going to do this today. I make a similar dish using hash browns. but this will be quicker. thanks for all the wonderful recipes.
Kate Ferris says
I’ll be this is the dish Peggy Lee was singing about! Thanks Kevin – great idea, as always!
Molly says
I made this for lunch today, and it was wonderful. Definitely something I will incorporate into my low carb repertoire.
Kevin Lee Jacobs says
Hi Molly – So glad you tried — and liked — this recipe. Music to my ears!
Linda A says
I didn’t ‘bring home the bacon or cook it up in the pan’ but funny, just last night I sauteed some red onions, garlic, and cabbage (in olive oil) for dinner and just before I finished, I started wondering what eggs might taste like with it.
Well, you’ve answered my question, Kevin. (Only I probably wouldn’t have
thought to poach them on top of the cabbage or add the cheese. Well, that’s why I read
your blog, isn’t it, Mr. “Idea Man!” Thanks!)
Anne in Vermont zone 4/5 says
Kevin,
Does cabbage inn coleslaw count as a leader green vegetable? Did you serve a side salad?
Anne
Ardelle says
One of my favorite breakfasts – sauteed cabbage w/ garlic and balsamic vinegar with an egg fried in olive oil – slice of sprouted or whole wheat bread-toasted w/ pesto… quick and simple. Yummm. I do skip the cheese though.
Addie B. in Florida says
Hi, Kevin – I made this for dinner tonight and it was a hit with both myself and my Brit (must admit to throwing a few onions in because I couldn’t help myself.
This will be great to throw together when we’re traveling in the motor coach, too.
Thanks once again for yet another innovative culinary creation!
Janet says
Hello, this recipe sounds & looks deelish. I am anxious to try it. I get excited when it is an
easy recipe that I know I will be able to conquer. I will just add a cup of coffee & a glass of
chapagne.
Janet says
Ooops! champagne…
Janet G. Metzger says
Kevin,
thank you for the recipes. I can at least get Robert to LOOK at them! they are a help!
Kevin Lee Jacobs says
Hi Addie – Thanks for making this dish, and for letting me know that you and yours enjoyed it!
Hi Janet – Champagne is the perfect accompaniment!
Melissa Horton says
Kevin, Can this recipe be made for a crowd of 6-8? Trying to think how it could be done. Thank you for sharing! Melissa
Kevin Lee Jacobs says
Hi Melissa – For the crowd-size you described, I’d use either two skillets or one large (i.e., 16-inch) electric skillet. Also, I’d plan just one egg per person, and serve with toast and extra bacon.
Peggy says
BRILLIANT! Did you dream this up yourself or did somebody beat you to it? I saw this this morning and drove to the store for supplies. I see this (and variations) as an awesome grab and go breakfast for low carb. Thanks so much!
Peggy says
Kevin-I’m back with follow-up. I decided this would be my go-to recipe for low carb take to work. As much as the cabbage seemed like a crazy idea, I actually liked it so much that I use most all of the bag. I finish off the egg and cheese with bacon or sausage and wrap in a low carb tortilla.
THE BOMB! Thanks for the idea.