This yummy breakfast was made on a whim and serves one. For when you just need some solo-brunch time.
Feel free to make as much as you like, however! I didn’t use exact measurements and ended up throwing a bunch of things together as I went along. The plump sweet white corn combined with soft cheese, eggs, basil, and sautéed leeks is one hell of a tasty combination. All topped off with the slight saltiness of kalamata olives.
Creamy Eggs + Leeks with Baby Hasselback Potatoes
5-10 small potatoes (I used a combination of red, yellow and purple)
Basil, dried or fresh
1 colve of garlic, minced
1 leek, chopped
basil, dried or fresh (I used dried)
chopped kalamata olives
Spinach + white corn (fresh or frozen, I used frozen)
freshly grated parmesan cheese
soft cheese (cream cheese, goat, I used laughing cow garlic and herb)
Preheat your oven to 400 degrees. Scrub your potatoes, then slice thinly with a sharp knife just until you reach the bottom (so that all the slices are still connected). Place in a glass baking dish, drizzle with olive oil, sea salt, and basil. Toss lightly to coat and place in the oven while you prepare your eggs. Cook until potatoes are cooked through and the edges begin to brown.
In a small saute pan heat a small spoonful of coconut oil and add the minced garlic. Cook for a minute until brown and fragrant then add the chopped leek. Saute until leek pieces are soft and tender. In a small bowl whisk eggs with the chopped kalamata olives, basil, a pinch of sea salt, a large tbsp of grated parmesan cheese, and a few generous splashes of milk. Add egg mixture to the pan with the garlic and leeks, heat on med-low. Add spinach, white corn, and soft cheese to the pan and slowly scramble until eggs are cooked. Top with extra parmesan cheese and fresh basil. Serve warm with potatoes, preferably with a large glass of orange juice and enjoy the spring sunshine.