In a skillet over medium-high heat, fry the
Wright® Brand Smoked Bacon (6 slices)
until crispy, about 4 minutes per side.
Transfer the bacon to a plate and cool for 5 minutes. Once cooled, dice the bacon.
To the same skillet, add the
Cauliflower (1/2 head)
Garlic (2 cloves)
to the skillet with the bacon grease, then cook for 5 minutes. If the pan becomes too dry, add
Olive Oil (1 splash)
- you want the cauliflower florets to cook through and begin to brown before you add the eggs.
Using a spoon, make 4 wells in the cauliflower. Crack one of the
into each well, then season the top with
Salt (to taste)
Ground Black Pepper (to taste)
. Place the lid on the skillet and cook the eggs until they set, about 3 minutes.
Sprinkle the diced bacon over the top and serve immediately.