This is an easy one skillet meal that goes well with a leafy green salad and if you’re so inclined, a nice chunk of gorgonzola. We have leeks in our garden and a few new potatoes. So when we received a delivery of 4 dozen farm fresh organic eggs from our dear friend, we thought we’d have this for dinner. It comes together quickly and allows for a lot of creativity. If you have other vegetables like zucchini, artichoke hearts, roasted red bell peppers ~ toss them in!  You can also make this vegan or vegetarian by not using cheese or bacon.


Makes 6 portions

  • 1/3 pound good bacon, sliced in bite size pieces
  • 8-10 criminal mushrooms, cleaned and sliced thick
  • 8 organic farm fresh eggs
  • 1/4 C heavy cream or half n half (or milk)
  • 1 tsp cracked black pepper
  • 1/2 tsp Kosher salt
  • 2 T butter
  • 1 T extra virgin olive oil
  • 1 onion, finely chopped
  • 1 large leek, washed, white and tender green parts sliced (you can use green onion if you do not have leeks)
  • 4-5 medium small organic new red potatoes, cooked fork tender with skins and diced (yukon golds are fine too)
  • 2 T fresh organic thyme, plus thyme sprigs
  • 3-4 cloves of fresh garlic, peeled minced
  • 1 C organic kale, stemmed and chopped
  • 2 C organic spring spinach
  • 1 C white cheddar, shredded (you can use regular cheddar, gruyere or feta or a combination of cheeses)
  • 1/2 C fresh organic basil, chopped
  • Nancy’s Sour Cream for finishing
Preheat the oven to 375 F.

In a mixing bowl, add eggs, cream (or milk), pepper and salt.  Lightly whip to incorporate yolks and whites and set aside.

In a cast iron skillet on medium heat, cook your bacon for about 3-4 minutes until it begins to brown. Toss in your mushrooms and let them cook with the bacon for another 3-4 minutes until a little caramelized. Bacon should be crisp, but not burned.  Drain bacon and mushrooms on paper towels and set aside.

In the same cast iron pan, wipe clean of grease (or use it if you want more bacon flavor!), turn heat on medium and add your butter and olive oil.  When butter is melted, add in onions and leeks,and cook for 4-5 minutes.  Add in your diced cooked potatoes and chopped thyme and cook for about 5 minutes until potatoes get a little crisp to them.  Turn heat down to medium low and add in garlic, kale, spinach, cooked bacon and distribute evenly in pan.  Add eggs so it covers everything.  Add in cheese and let it sit on the burner for about a minute so the edges cling to the pan.  Set in your preheated oven for 15 minutes.

To serve, slice into wedges, garnish with more herbs, a dollop of sour cream and hot sauce if so desired.
Serve warm (or cold!) with a leafy green salad, sliced melon and grapes & seeded bread or a bowl of your favorite soup.