Creamy Herbed Bacon and Egg Skillet


1/2 cup heavy cream
1/4 cup sour cream
2 tbsp Italian flat leaf parsley
2 tbsp fresh chives, chopped
1 tbsp fresh dill
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt, more to taste
cracked black pepper, to taste
8 large eggs
6 slices bacon, cooked crisp and crumbled
1/4 cup feta cheese, crumbled

Preheat oven to 425°
In a large ovenproof skillet, combine heavy cream, sour cream, parsley, chives, dill, garlic powder, onion powder, sea salt and pepper. Bring to a slow boil over medium-low heat.
Crack the eggs into the skillet. Transfer the skillet to the oven. Bake the eggs until the whites are set and the yolks have reached desired level of doneness.
Remove from the oven and sprinkle chopped bacon and feta over top

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