Make a hash with tender new potatoes, pungent spring garlic, and sweet peas. Then, top your vibrant vegetable base with farm fresh eggs for a sunny side-up morning fix.
Heat a large skillet over medium-high heat. Sauté the bacon, rendering the fat until crisp, about 3 to 4 minutes. Remove the bacon with a slotted spoon, and set aside to drain on paper towels. Add olive oil to the pan. Sauté the potatoes, carrots and leeks to the pan, and cook in the bacon fat and olive oil until softened, about 3 to 4 minutes. Add the peas and cook for a minute or 2 more. Crack the eggs over top of the vegetables. Sprinkle with salt and pepper, and cover with a lid. Reduce the heat to medium-low. Cook the eggs until the whites are set, about 10 to 15 minutes. Remove the lid, turn off the flame, and garnish with the cooked bacon and parsley.