Easy Roasted Spring Breakfast Skillet

Easy Roasted Spring Breakfast Skillet
4.5 from 2 ratings
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.
Easy Roasted Spring Breakfast Skillet
  • 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
  1. 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.