Spinach and Leek Spring Skillet Egg Breakfast
You don’t need to wait until summer to enjoy greens from the garden. Cool season greens like spinach are a delicious Spring treat. Herbs can be grown indoors year-round to add a bit of home-grown flavor and finesse to make an ordinary dish taste extraordinary. Enjoy this Spring Sunday Skillet Egg Breakfast next to a sunny window and dream about what you want to plant next!
Spinach and Leek Spring Sunday Skillet Egg Breakfast
1 Tbs unsalted butter
1 leek, well rinsed, sliced into ¼” rounds using white part only
1 clove garlic, minced
4 cups spinach, roughly chopped
2 Tbs cream or crème fraiche
2 Tbs flat leaf parsley, chopped
Salt and fresh cracked pepper to taste
Add butter to cast iron skillet. Heat skillet on medium-high heat. When butter is fully melted and heated through, add leeks to pan. Stir and sauté until beginning to soften, about 3 minutes. Add minced garlic and stir until leeks and garlic are softened but not browned, about one minute. Add spinach to pan and combine. Stir and cook spinach until wilted, about 2 minutes. Drizzle cream or crème fraiche on top of the mixture. Season with salt and pepper to taste and stir to combine. Crack eggs and add to pan to cover spinach mixture. Let cook undisturbed for about 1 minute. When eggs are cooked to desired doneness, season with salt, pepper and chopped parsley.
Serve with slices of toasted crusty bread. Go ahead, dip the bread right in there. Yum!
- Rebecca Sears