I eat almost the exact same thing for breakfast every day of the work week. In the colder months, it’s oatmeal with whatever dried fruit i have in the pantry and a sprinkling of toasted nuts. When the weather warms, I change over to yogurt and granola with fresh fruit, with the occasional change-over from yogurt to kefir, which is…drinkable yogurt. Pretty boring, right? But when I need to get out the door quickly )because I’ve overslept again, and then idled too long in the shower’s warmth, and forgotten that I needed to pack my bag for yoga after work), these breakfast standards are easy and reliable, and I actually really never get sick of eating them.
But on the weekends…I’m a sucker for a good breakfast. In my mind, going out for brunch is the ultimate urban luxury, and I do it as often as possible, but I can’t justify spending $20 for a couple of eggs and a plate of fried potatoes every single Sunday. Even if the eggs are fresh out of the happiest, most organic, free range chicken that ever lived, with yolks the color of sunshine and laughter. It’s just not in my best financial interest to indulge my brunch habit weekly.
So today, I made my own brunch and there wasn’t a fried potato in sight. It cost way less than $20, and I got to eat it sitting on the couch with my favorite guy while watching cartoons for grown ups. It was luxurious in its own way.
Tomorrow, I’m back on oatmeal.
Baked Eggs with Bacon, Squash, and Kale Hash
2 strips bacon, finely diced
1 butternut squash, peeled and cut into 3/4 inch pieces
1 large onion, diced
2 cups torn kale leaves
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
2 teaspoons fresh minced sage
salt and pepper
6 large eggs
1 tablespoon freshly grated parmesan cheese plus additional for serving
Preheat the oven to 400°F.
Cook the bacon in a skillet over medium heat until it is crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Reserve 1 tablespoon of bacon grease and discard the rest.
Toss the squash, onion, and kale with the garlic, olive oil, 1 tablespoon of bacon grease, thyme, sage, and a generous amount of salt and pepper until everything is well coated. Divide onto 2 parchment-lined baking sheets and roast, rotating the pans and stirring the vegetables after 15 minutes. Continue roasting until the squash is fork-tender, 10 to 15 minutes longer.
Spray an 7 x 11 baking pan with cooking spray. Transfer the vegetables into the pan and stir in the cooked bacon bits. Press down on the vegetables so they form an even layer. Crack each egg into a small ramekin and pour slowly it over the vegetables so that the yolk doesn’t break. Repeat with the rest of the eggs, cracking and pouring each egg over the hash, one at a time. Sprinkle the eggs with additional salt and pepper and parmesan cheese. Return to the oven and bake until the whites of the eggs are set, but the yolks are still loose, between 12-15 minutes. Sprinkle with additional cheese.
Makes 3-4 servings, depending on how hung over you are from Saturday night.