Creamy Peas With Eggs and Bacon


Your brunch dreams have come true, courtesy of this delicious egg bake. The creamy pea base is souped-up with crumpled bacon and a generous showering of herbs, which add a touch of fresh flavor to every bite. A slow bake in the oven is the key to perfectly saucy yolks, which you’ll sop up with crusty sourdough bread. Pro tip: To avoid any pesky shell bits in your dish, crack each egg into a small bowl before adding to the skillet. That way you can pull out any shell fragments before it hits the pan.

Creamy Peas With Eggs and Bacon Recipe
Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
25 mins
6 serves


  • ½ cup heavy cream

  • ½ cup frozen sweet peas, thawed

  • 2 tablespoons thinly sliced fresh chives

  • 2 tablespoons chopped fresh flat-leaf parsley

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper, plus more for garnish

  • 6 large eggs

  • 4 (about 1-oz.) bacon slices, cooked and crumbled (about ¼ cup)

  • Toasted sourdough bread, for serving


  1. Preheat oven to 425°F. Stir together cream, peas, chives, parsley, salt, and pepper in a 10-inch stainless-steel ovenproof skillet. Crack eggs into cream mixture, leaving space between each egg. Bake in preheated oven until egg whites are set and yolks are cooked to desired level of doneness, 10 to 14 minutes. Sprinkle with bacon; garnish with pepper. Serve with bread.

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