Baked Eggs & Bacon Recipe

Make dough

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt. Stir in 1 tablespoon vegetable oil. Gradually add warm water (start with 1/2 cup) and mix with a fork until a soft, slightly sticky dough forms. Add more water a tablespoon at a time if too dry, or a dusting of flour if too wet. Knead lightly in bowl for 1 minute until smooth.

Divide and shape

Turn dough onto a lightly floured surface and divide into two equal portions. Flatten each portion into a 6–7 inch disk about 1/4 to 1/2 inch thick. Cover loosely with a towel and let rest while you prepare the skillet (rest for at least 10 minutes).

Fry

Heat about 1/2 inch (or 1 cup total in a medium skillet) vegetable oil in a heavy skillet over medium heat until shimmering and a pinch of flour sizzles but does not burn (about 350°F / 175°C). Fry each dough disk 1–2 minutes per side, or until puffed and golden brown. Use tongs to flip carefully. Drain on paper towels and keep warm in a low oven (200°F / 95°C) while finishing the bake.

Preheat and prep skillet

Preheat oven to 375°F (190°C). Place a 10-12 inch cast-iron skillet on the stovetop over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil; swirl to coat the pan.

Cook bacon

Add 8 slices of house-smoked bacon in a single layer (trim or overlap slightly if necessary). Cook 4–6 minutes, turning occasionally, until bacon is browned and just crisp. Remove bacon to a plate lined with paper towels. Reserve 1–2 tablespoons of bacon fat in the skillet; discard excess fat or save for another use.

Wilt spinach

Add the chopped spinach (about 4 cups) to the hot skillet with the reserved bacon fat. Cook, stirring, 1–2 minutes until wilted and reduced in volume. Season with 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt. Spread spinach evenly across the skillet bottom.

Arrange bacon and eggs

Tear the cooked bacon into bite-size pieces and scatter half of the grated cheddar (about 1/2 cup) over the spinach. Make six shallow wells in the spinach mixture using the back of a spoon. Crack one cage-free egg into each well, spacing them evenly.

Add dairy and season

Lightly brush or drizzle about 1 tablespoon whole milk or half-and-half over the egg whites (this helps even cooking) and sprinkle the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon smoked paprika (optional), and the remaining 1/2 teaspoon black pepper over the eggs and spinach. Top with the remaining grated cheddar (1/2 cup).

Bake

Transfer the skillet to the preheated oven and bake 10–14 minutes, depending on desired doneness: about 10 minutes for runny yolks, 12 minutes for jammy yolks, up to 14 minutes for mostly set yolks. Rotate the skillet halfway through if your oven cooks unevenly.

Finish and rest

Remove skillet from oven and let rest 1–2 minutes. If desired, scatter the torn bacon pieces over the top and garnish with chopped chives or parsley. Season to taste with additional salt and pepper or hot sauce.

Place the hot skillet on a heatproof trivet. Serve with two pieces of warm cowboy fry bread on the side for each skillet (or two pieces total if sharing). Break bread and use it to scoop the baked eggs, spinach, and bacon. Pass hot sauce at the table if desired.