Pan Roasted Corn and Bacon Ragout with Farm Fresh Eggs

Total Time:
40 min
20 min
Inactive Prep:
20 min
4 servings


  • 1 cup bacon, diced
  • 1 large red onion, chopped
  • 3 ears corn, kernels and milk scraped from cobs (about 3 cups)
  • 5 cloves garlic, chopped
  • Salt and freshly ground black pepper
  • 8 organic eggs
  • 2 tablespoons freshly chopped parsley leaves
  • 1 tablespoon freshly chopped scallions


Preheat oven to 350 degrees F.

In a large Dutch oven or large cast iron pan over medium-high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Add the onion and saute, for about 3 minutes. Add the corn, garlic, season with salt and pepper, and cook for another 5 minutes. Crack the eggs into the pan and place into preheated oven for about 3 to 5 minutes until the eggs are set.

Remove the pan from the oven and sprinkle with parsley and scallions.