Pan Roasted Corn and Bacon Ragout with Farm Fresh Eggs
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.