Since I went back to work a few weeks ago I've really fallen in love with my mornings at home. Since Owen is up sometime between 7 and 8 usually that gives us 3 to 4 hours to drink my coffee, work on household mag, get ready, hang around the house, and eat. I'm lucky I have a set up where I can pack a lunch as well, but there's something to be said for starting off the morning on the right foot with a good meal like this. I'm also obsessed with breakfast and would be happy to eat this for lunch or dinner as well. I added avocado to this even though it's not completely in season yet. If you want to stick to seasonal just skip it, but it was at the grocery store and I couldn't resist. Blame it on that trip we just took to Mexico. ;)
- 3 oz. spinach
- 1 avocado, sliced
- handful of pepitas
- 1 pound baby red potatoes, quartered
- 2 eggs, fried
- 3 tablespoons olive oil
- 1 clove of garlic, pressed
- salt & pepper
- sriracha (if you wish)
Rinse & quarter your potatoes.
In a skillet over medium to high heat add in 2 tablespoons of olive oil and your pressed clove of garlic. Add in potatoes and cook until they are golden brown or reach your desired texture. Add an additional tablespoon of olive oil if your skillet seems to be dry.
While your potatoes cook, slice your avocado and wash your spinach if necessary. Add a little bit of oil to a small pan and fry your eggs. I cooked my eggs one at a time so that they were easy to separate - totally your call if you choose to do it this way. Set eggs aside when you're finished. Now you can either serve everything in the skillet like the picture you see above, or you can separate everything into two bowls like the photo below.
Skillet: Leave the potatoes where they are, add in your raw spinach (the heat from the skillet will wilt it a bit, but don't worry - it still tastes delicious!) top your spinach with your sliced avocado and pepitas, and place your eggs in too! Add salt and pepper to taste.
Bowls: If you want to serve it in bowls, which is what I would recommend for easy eating, divide the spinach between your two bowls. Do the same with your avocado, pepitas and potatoes. Top with your egg and add salt and pepper to taste. Sriracha if you like a little spice.
Photography by Amy Frances.