- 8 thick slices bacon
- 1½ Tbsp. plus 1 Tbsp. vegetable oil
- 1 large shallot, sliced
- 10 cups spinach
- 1 tsp. water
- ½ tsp. salt
- ¼ tsp. pepper
- 4 large eggs
- 1 cup milk
- ½ cup grated Parmesan
- 4 1-inch-thick slices challah bread
- 2 Tbsp. butter
- Sour cream, chives and bacon pieces, for garnish
DirectionsTotal time: 30 minutes
In a nonstick skillet, cook bacon until crisp; break into pieces. Wipe out skillet and heat 1½ Tbsp. vegetable oil over low heat.
Cook shallot until soft, 3 minutes. Add spinach and water and cook over medium-high heat until wilted, 2 minutes. Season with salt and pepper; transfer to a plate.
In a large dish, beat eggs and whisk in milk and grated Parmesan. Add challah bread, soaking 2 minutes per side. In the skillet, melt butter in 1 Tbsp. oil over medium heat. Cook soaked bread until golden, 2 minutes per side.
Top each slice with spinach mixture, and garnish with sour cream, chives and bacon pieces.
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