now that the cat is out of the bag and you all know that wes and i have a baby girl on the way, i can finally express my true feelings.
pregnancy is gnarly. and for MONTHS i could barely stand for more than ten minutes, let alone cook something. but the tide has turned and i finally feel like i am getting my groove back in the kitchen. i am cooking ALL THE THINGS.
including breakfast. which for a long time has consisted of nothing but everything bagels, since it was pretty much the only thing that would stay down. but i’m back to enjoying my favorite meal of the day. since i still have a strong aversion to doing dishes, i wanted to work on a delicious, one pan breakfast that required minimal effort for max flavor. enter this delicious, and colorful, egg and potato dish.
italian breakfast potato bake
serves: 4
prep time: 10 minutes
cook time: 40 minutes
total time: 50 minutes
ingredients: 4-6 eggs (depending on how hungry your eaters are). 1.5 lb red potatoes, cubed. 2 leeks, white and light green parts thinly sliced (soaked in water to remove any dirt and grit). 1 red onion, sliced .5 inch thick. 2 tbs olive oil. 1 tbs chopped rosemary. 1 tbs chopped flat leaf parsley. .5 cup grated pecorino romano cheese. 1 tsp kosher salt. .5 tsp freshly ground pepper. large oven safe pan.
start by preheating the oven to 425 degrees f. in your pan, combine the potatoes, olive oil, rosemary and half the salt and pepper. cook the potatoes for 20 minutes.
while the potatoes cook, drain and pat dry the leeks.
after 20 minutes, remove the potatoes. add in the leeks and red onions, half the remaining salt and pepper and stir well. pop the pan back in the oven and cook for another 10 minutes.
after 10 minutes, remove the pan and stir the potatoes and onions well.
crack the eggs directly over the onions and potatoes. season with remaining salt and pepper and sprinkle with half the cheese.
pop the pan back in the oven for 5-7 minutes until the eggs have set. remove the pan from the oven. serve up each plate with a healthy serving of potatoes and an egg.
sprinkle with parsley and additional cheese and serve hot.
xo, a
italian breakfast potato bake
serves: 4
prep time: 10 minutes
cook time: 40 minutes
total time: 50 minutes
ingredients: 4-6 eggs (depending on how hungry your eaters are). 1.5 lb red potatoes, cubed. 2 leeks, white and light green parts thinly sliced (soaked in water to remove any dirt and grit). 1 red onion, sliced .5 inch thick. 2 tbs olive oil. 1 tbs chopped rosemary. 1 tbs chopped flat leaf parsley. .5 cup grated pecorino romano cheese. 1 tsp kosher salt. .5 tsp freshly ground pepper. large oven safe pan.
start by preheating the oven to 425 degrees f. in your pan, combine the potatoes, olive oil, rosemary and half the salt and pepper. cook the potatoes for 20 minutes. while the potatoes cook, drain and pat dry the leeks. after 20 minutes, remove the potatoes. add in the leeks and red onions, half the remaining salt and pepper and stir well. pop the pan back in the oven and cook for another 10 minutes. after 10 minutes, remove the pan and stir the potatoes and onions well. crack the eggs directly over the onions and potatoes. season with remaining salt and pepper and sprinkle with half the cheese. pop the pan back in the oven for 5-7 minutes until the eggs have set. remove the pan from the oven. serve up each plate with a healthy serving of potatoes and an egg. sprinkle with parsley and additional cheese and serve hot.
