Servings: 4

½ cup heavy cream ½ cup heavy cream
¼ cup sour cream ¼ cup sour cream
2 tbsp Italian flat leaf parsley 2 tbsp Italian flat leaf parsley
2 tbsp fresh chives, chopped 2 tbsp fresh chives, chopped
1 tbsp fresh dill 1 tbsp fresh dill
1 tsp garlic powder 1 tsp garlic powder
1 tsp onion powder 1 tsp onion powder
1 tsp sea salt, more to taste 1 tsp sea salt, more to taste
cracked black pepper, to taste cracked black pepper, to taste
8 large eggs 8 large eggs
6 slices bacon, cooked crisp and crumbled 6 slices bacon, cooked crisp and crumbled
¼ cup feta cheese, crumbled ¼ cup feta cheese, crumbled

Preheat oven to 425°
In a large ovenproof skillet, combine everything except bacon, feta and eggs.
Bring to a slow boil over medium-low heat.
Crack the eggs into the skillet.
Transfer the skillet to the oven. Bake the eggs until the whites are set and the yolks have reached desired level of doneness.
Remove from the oven and sprinkle chopped bacon and feta over top!