Ingredients
The following ingredients have 4 Servings
- 1.5-2 cups cooked turkey or chicken (shredded or chopped - mine had been seasoned with salt and pepper but use whatever you like)
- 6-8 slices nitrate free (sugar free bacon - mine is from U.S. Wellness Meats)
- 1 large carrot (peeled and chopped into small pieces)
- 1 large or 2 small parsnips (peeled and chopped into small pieces)
- 1/4 tsp salt
- 4 whole eggs
- salt and pepper to taste
- 2 green onions (thinly sliced)
Instruction
- Preheat your oven to 400 degrees. Heat a 9-10 inch ovenproof skillet on your stovetop over hi heat.
- Cut your bacon into 1/2-1 inch pieces and add to the skillet
- When the bacon has cooked about halfway and some fat has been rendered, add your chopped carrots and parsnips to the pan and stir to coat. Add the salt and mix together to blend flavors.
- Let the bacon, parsnips, and carrots cook together over med-hi to hi heat, stirring occasionally to prevent burning, until the mixture is toasty, the veggies are soft and lightly browned and the bacon is crisp. Leave the fat in the pan and turn the heat down to low.
- Add the cooked and shredded/chopped turkey to the mixture and stir to coat the turkey with the bacon fat. Remove mixture from heat.
- Now one at a time, carefully crack each of the 4 eggs into the pan in a different spot. You can make little grooves in the mixture to help avoid the yolk from breaking. Sprinkle the eggs with salt and pepper if desired.
- Once all the eggs are added, put the skillet in the oven and bake for about 15 minutes or until your eggs are cooked to preference. I cooked mine until the whites were completely set but yolks remained intact.
- Remove from the oven and let sit for 5-10 minutes before serving. Take the biggest piece for yourself. Duh, guess you probably did not need me to tell you that :)
