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Easy Roasted Spring Breakfast Skillet

Try this easy one-pan recipe for breakfast
Easy Roasted Spring Breakfast Skillet


Easy Roasted Spring Breakfast Skillet

First, sauté your favorite spring vegetables you picked up at your local farmers market, and then top with your eggs, fresh herbs, and finish in the oven for a delicious, fragrant springtime start to your day.


  • 1 Tablespoon olive oil
  • 3 new potatoes, diced
  • 1 onion, diced,
  • 1/2 Cup leeks, white part only, diced
  • 1 clove garlic, minced
  • 1/4 Cup chicken stock
  • 2 eggs
  • Salt and pepper, to taste
  • Fresh Basil, for garnish


In a medium skillet heat the oil over medium-high flame. Add diced potatoes, onion, and leeks. Saute until softened, about 3 minutes. Add minced garlic and continue to cook for another 2 to 3 minutes, until the garlic is soft, but not brown. Add the chicken stock and bring the liquid to a boil. Reduce the chicken stock until about 2 tablespoons of liquid remain in the pan. Crack the eggs over top, and cover with a lid. Reduce the heat to medium-low. Cook until the whites are set, about 15 minutes. Remove the pan from the heat, season with salt and pepper, and garnish with fresh basil.