Fast, healthy, and easy are always a must during the week for me. My days are long, my workouts are top priority, and when things fall apart and I don’t get my movement time I get pretty darn cranky. Alright, maybe I should be honest and just say I get plain old bitchy. So while trying to figure out one evening how to come up with a meal since the original meal plan was not going to happen for various reasons I decided to give something new a try.
I am someone who loves eggs. I eat them every single day for breakfast and almost never eat the yolk. I honestly would live on them if I were single and not a mom. No such thing on either aspect there, so once in a while I will try serving my boys eggs for dinner and neither really complains….if its only once in while.
What I did this evening was superb! It turned out way better than expected. And to my surprise, my son ate it and said it was good. Thank goodness I was sitting down for this comment since I knew this meal would be a long shot for him to give approval on. Here is what I did.
Leek, Bacon, and Egg Skillet
1/2 lb bacon-pre cooked to save time
eggs-I prepared two each but this number is optional
4-5 oz. box of fresh spinach-roughly chopped
3 medium leeks-cleaned and diced
1/2 medium onion-diced
1 garlic clove-minced
8 oz of sliced mushrooms-diced
pinch of salt
hot sauce if desired
In one large skillet sprayed with nonstick cooking spray add your spinach, onion, leeks, mushrooms and garlic. Sprinkle the pinch of salt over this which will help draw out the water from the veggies and help in the saute method without adding extra fat.
When the liquid is cooked off(about 15-20 minutes) add your pre cooked bacon and stir together evenly letting your bacon heat up.***NOTE: I pre cooked my bacon in the oven at 400 for about 20 minutes the morning I made this dish. I knew time was limited and did not want the hassle of cooking bacon along with the rest of this meal all at dinner time. So upon adding my bacon, it was refrigerator cold. If you prepare your bacon while your leeks are cooking you simply would add your hot, chopped bacon to the pan directly.
About the time this mixture is finished, spray another pan to prepare your eggs. Crack the amount of eggs you will need and prepare them until they are sunny side up. Unless you prefer them fully cooked….go for it.
While these are cooking, which only takes a few minutes at the most, begin serving your leek mixture into bowls. Then, lay your eggs carefully over the leek mixture, sprinkle it with a bit of parmesan cheese and a shake of hot sauce if you prefer.
When your ready to eat, break your yolk and let the creamy filling mix with the leeks. I served mine with Annie’s Homegrown refrigerator rolls on the side to soak up all the creamy goodness at the bottom of the bowl.
This was a filing, easy, and delicious dinner enjoyed by all. I hope it will inspire you to think outside the box and try new things.
Cleaning a leek: If you need help on how to clean a leek click here. Then scroll down to the bottom of this recipe and directions will be located there.