13 days!!!! Only 13 days and my hubby sets sail over the sea to work in Bahrain for a year. Without me. Without our two boys. That's right. I'll be single mom to two wrestle-loving, sweet-toothed, snugly boys for a whole year. That means that you won't see a whole lot of this on this blog over the next year.
That's right. Little boys like to eat hot dogs and ice cream. Not smoky vegetables. Not baked eggs.
I will miss these kinds of meals.
I might sneak them in every once in a while. When the boys can eat leftover chicken nuggets.
But you. You can make this. And you should make this because it's just about the best breakfast/lunch/dinner I've ever eaten. You won't believe that you made something this delicious.
Go ahead. Put down that pack of hot dogs. Make this.
Potato Leek Spinach Hash with Eggs
Adapted from Cooking Light
2 tablespoons extra-virgin olive oil
2 large leeks, thinly sliced
1 pound new potatoes cut in half or quartered if they are a bit large
2 cloves garlic minced
1 1/4 teaspoon smoked paprika (This is a very important ingredient. You MUST use this.)
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups baby spinach
1. Heat oil in a large skillet (preferably non-stick) over medium heat. Add leek. Cook 8 minutes stirring often.
2. Add potatoes. Cook about 15 minutes or until potatoes are tender. Add minced garlic, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Add spinach to pan and cook for 4 minutes, stirring constantly. If spinach begins to stick to the pan or cook to quickly add a bit of water to the pan, a tablespoon at a time, to cool it down and stop the sticking.
4. Push the vegetable mixture aside to make 4 egg-sized spaces. Crack one egg into each space. Sprinkle eggs with remaining 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook about 3 to 5 minutes or until the eggs have reached the desired doneness. Sprinkle parmesan on top to garnish. Serve.