A fabulous, great-for-guests brunch dish that features three staples: Bacon, Parmesan and spinach.

Serves 4


  • 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


Total 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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