Start to finish: 25 minutes
Servings: 4
3 slices of bacon, cut into small pieces
1/2 yellow or sweet onion, chopped (about 1 cup)
1/2 yellow bell pepper, chopped (about 1/2 cup)
3 cloves garlic, minced
1 teaspoon dried herbes de provence (or dried oregano or thyme)
1 teaspoon smoked paprika
3 cup cauliflower rice (raw)
1 tablespoon lemon juice
10 ounce frozen chopped spinach, thawed and excess moisture gently squeezed out
1/2 cup shredded cheddar cheese
3/4 teaspoon kosher salt
Freshly ground black pepper
Chopped parsley, for garnish
4 eggs, cracked into 4 small ramekins or bowls
Preheat oven to 350 F. In large oven-safe skillet, cook bacon over medium low heat until starting to crisp, about 5 minutes. Add onion and bell pepper and cook until tender, about 6 minutes. Add the minced garlic, herbs, and smoked paprika and stir.
Add the cauliflower and cook until tender, about 5 minutes, stirring frequently. Add the lemon juice, stir, and then the spinach, and stir until well-combined. Remove from heat and sprinkle the cheese evenly over the mixture. Gently make four wells in the mixture with a wooden spoon. Spray each well with nonstick spray. Pour one egg into each well. Bake until eggs are done, about 7-8 minutes for runny yolk, longer for firmer yolk. Sprinkle with black pepper, more salt if needed, parsley and serve.
Nutrition information per serving: 219 calories; 117 calories from fat; 13 g fat (5 g saturated; 0 g trans fats); 235 mg cholesterol; 804 mg sodium; 11 g carbohydrate; 3 g fiber; 4 g sugar; 15 g protein.
Melissa d’Arabian, Associated Press
