Eggs and everything (pancetta, spinach, potatoes and peppers)

WE DO BREAKFAST FOR DINNER so often I doubt our kids realize any of this stuff is really for breakfast. Now, if I served muffins at dinner, that would be a big surprise. In the meantime, here’s one of our new favorites.

I love serving eggs for dinner and usually do it with a touch of ham, typically pancetta because we don’t have regular bacon here. And it’s delicious. You could use either one. If you use bacon, slice it up into small pieces before you cook it so it’ll be crispy and nice on all the edges when it’s done. I also do a lot of scrambles with this kind of dish and I’ve tried poached eggs too, but this time I tried a sunny side up version. I had to cook mine all the way through because even though it’s not a big threat, I’m still uneasy about serving kids raw or partially cooked eggs and I’m a nursing mom again too. You could do it either way.

Two more benefits of this kind of dish are: only dirtying one pan and the sheer freedom to throw in anything you want/have in the fridge/want to  introduce inconspicuously. Here’s my version.

EGGS AND EVERYTHING (PANCETTA, SPINACH, POTATOES & PEPPERS)

This is a small meal for 2 adults and 2 small kids; increase the amount of everything, starting with the eggs, for a heartier meal.

ingredients

  • 1/2 cup diced pancetta or bacon
  • 2 medium size thin skinned potatoes, in small/bite-size pieces
  • 1/2 cup frozen spinach
  • 1/2 red pepper, diced
  • 4 eggs
  • salt & pepper to taste

instructions

Start browning the bacon or pancetta in a skillet over medium-high heat. Just after the bacon starts to render (about a minute or two), add the potatoes because they’ll take the longest to cook. Give them a couple of minutes in the pan, then add the frozen spinach. Keep stirring every minute or two until the potatoes start to cook through and the spinach breaks up (about 5-6 minutes). Next add the peppers since they’ll cook the fastest. Keep stirring every minute or so until everything starts to get a nice brown color on the edges. Now add the eggs. I made four little dams with the pancetta mixture then cracked in the eggs, one at a time. Turn the heat down to medium-low, sprinkle a small bit of salt and pepper around the pan and cover. Check on your eggs after about 4 minutes and serve when your eggs reach the stage you like.

Serve with toast followed by hot chocolate for dessert.

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