A Simple Supper for Two
A one-skillet dinner that is not only delicious, but low-carb, too!
Prep Time2 minutes mins
Cook Time12 minutes mins
Course: dinner, Main Course
Cuisine: American
Keyword: gluten free, keto, low carb
Servings: 2
- 6 strips bacon, cut crosswise in half
- 7-8 ounces coleslaw or vegetable slaw
- 4 large eggs
- Salt and freshly-ground pepper
- A sprinkling of shredded Cheddar or Colby Jack cheese
- A sprinkling of fresh, minced parsley
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 -- 3-5 minutes. Break the eggs on top of the coleslaw. Cover the skillet, and cook until the egg whites are set and the yolks form a light film -- about 5 minutes. Sprinkle the cheese over the eggs, turn off the heat, and cover the skillet until the cheese melts -- 30 seconds or up to 2 minutes depending on how much cheese you used. Scatter the parsley over all.
Divide the bacon and the contents of the skillet among two plates. Enjoy while hot!