Delicious low carb, keto, and paleo skillet meal with chicken, bacon, asparagus, Brussels sprouts, eggs, and hollandaise sauce.
Prep Time15mins
Cook Time40mins
Total Time55mins
Course: Breakfast, Main Course
Author: Cindy
Ingredients
4Strips Bacon
1 to 1-1/2lbs.Chicken breast
1Small onionchopped
1lb.Brussels sproutscut into ¾ to 1-inch pieces
1Bunch of asparagus
4Eggs
Avocado or coconut oilif needed
Salt
Black pepper
Hollandaise sauce
3Egg yolks
1tbs.Water
1-1/4tsp.Lemon juice
6tbs.Buttersoftened
Instructions
Preheat oven to 375˚. Cut chicken into 1- inch pieces. Chop bacon and cook in a cast iron skillet* over medium heat until crisp. Add the chicken and cook until nearly done. Don’t overcook (it will bake more while eggs are cooking)! Keeping bacon grease in pan, remove chicken and bacon, and set aside.
Add additional oil to pan if needed. Add onion to pan and cook until translucent. Add Brussels Sprouts. Cook for about 5 minutes, stirring occasionally. Add asparagus and continue cooking for an additional 5 minutes, or until veggies are mostly tender. Then add chicken and bacon and combine. Add salt and pepper to taste. If veggies are sticking to pan, add a teaspoon or two of oil. Make 4 wells in the mixture so that you can see the bottom of the pan a bit. Crack an egg into each well. Cook for a few minutes. Then transfer skillet to the oven. Bake for 10-15 minutes until the egg whites are set.
While skillet is in the oven, make the hollandaise sauce. Whisk egg yolks, water, and lemon juice over low heat. Whisk almost constantly. When mixture starts to thicken, temporarily remove from heat. Add a small amount of softened butter, and continue whisking, returning to burner periodically to help maintain temperature without overcooking. Whisk in remaining butter one tablespoon at a time. Remove from heat. Add a pinch of salt if desired.
After 10 minutes or so in the oven, when egg whites are set, remove skillet. Serve by placing one egg along with chicken and veggies on each plate. Top with hollandaise sauce.
*Note: If you don’t have acast iron skillet or oven-proof pan, instead of baking, turn heat to low and cover. Cook until egg whites are set (about 15 minutes)
Notes
If you don’t have a cast iron skillet or oven-proof pan, instead of baking, turn heat to low and cover. Cook until egg whites are set (about 15 minutes)