Eggs with Bacon, Spinach & Parmesan

Updated: 4/28/2021 – Made it again this morning without the green onions. If I had remembered them then they would have added.


  • 4 large eggs
  • Kit’s Creole Seasoning
  • Kosher salt and freshly ground black pepper
  • 3 strips of regular sliced bacon cut into less than 1″ pieces
  • 1 C green onion tops chopped
  • 3 cups spinach fresh from the garden chopped into wide ribbons or left as small leaves
  • 4 tablespoons grated Parmesan or Ricotta cheese


  1. Spray the Calphalon large skillet with Pam and fry chopped bacon. After the bacon has browned, but the fat not yet fully rendered, add the chopped green onion tops. Saute for a minute or so until the onion is beginning to wilt slightly.
  2. Spread the chopped spinach over the skillet, add about 4-5 shakes of the creole seasoning, and cover with the Calphalon glass lid.* Let simmer until the spinach has wilted well but not to the point of being limp.
  3. Make four wells in the spinach and add an egg to each. Cover and let cook until the egg whites are beginning to become white.
  4. Sprinkle on the cheese.
  5. Cover and let simmer until the whites are firm and the yolks are still liquid.

* The Tomato Alternative

  1. Make two wells in the spinach and add two 1/4″ thick slices of tomato. Flip them once they are beginning to soften
  2. When the flipped slices are softened make a well in each and wells in the spinach between them.
  3. add the eggs to the four wells. Cover and let cook slowly until the whites begin to set
  4. sprinkle on the parmesan cheese. Re-cover and let simmer until the whites are fully set.
Print Friendly, PDF & Email