One Pan Bacon,Eggs,Cauliflower and Shrooms

  • 4-6 rashers of bacon
  • 1/4 cauliflower florets
  • flat leaf parsley
  • 3-4 mushrooms sliced
  • 1/2 teaspoon lemon zest
  • 2-3 branches fresh thyme or 1/2 t dry thyme
  • 1/2 teaspoon freshly ground black pepper
  • 4 eggs
  1. Preheat oven to 450F. Chop about 1/4 of small head of cauliflower.Chop a handful of Mushrooms.(3-4)
  2. In a 9×13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy.
  3. Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan.
  4. Add the cauliflower and mushrooms to the same pan and shake it around gently to coat the vegetables in grease. Arrange veggies in a single layer and sprinkle it with lemon zest, thyme leaves, and pepper.
  5. Roast veggies for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the veggies. Return the dish to the oven and roast another 4-5 minutes or until eggs have reached the desired doneness. Return bacon to the pan.
  6. Serve breakfast at once


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