Bacon, Egg and Cabbage Skillet recipe

A hearty, savoury skillet with crisp bacon, tender cabbage and softly set eggs. Finished with a little mustard and pepper for a robust, comforting meal.

25 min · Easy · British Jump to method

Bacon, Egg and Cabbage Skillet

Ingredients

2 servings
  • 6 rashers Bacon
  • 300g Cabbage
  • 1 tbsp Mustard
  • 1 tsp Pepper
  • 4 Eggs
Nutrition Per serving
Calories 367 kcal
Protein 28 g
Carbohydrates 7 g
Fat 25 g
Saturated fat 8 g
Fibre 3.5 g
Sugar 4 g
Sodium 820 mg

Why this works

A savoury, protein-rich skillet that is filling but moderately high in fat and sodium, mainly from the bacon.

Good source of protein. Eggs and bacon provide a substantial protein hit, supporting satiety and muscle maintenance.

Contains vitamin C and folate. Cabbage contributes vitamin C and some folate, offering antioxidant and immune support.

High sodium from bacon. Bacon can make this dish relatively salty, so it may not suit those watching blood pressure or salt intake.

Method

  1. Heat a dry frying pan over medium heat and cook the bacon until beginning to crisp.
  2. Add the shredded cabbage and cook for 4-5 minutes until wilted and lightly browned.
  3. Stir in the mustard and a good pinch of pepper.
  4. Make 2 small wells in the cabbage mixture and crack in the eggs.
  5. Cover with a lid and cook until the whites are set and the yolks are cooked to your liking. Serve immediately.
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