I’d shamelessly fed Mark an omelette and rice for dinner on a weeknight this week. I don’t feel that bad about it though since we’ve both been pretty busy over the past couple of days and it’s gotten to the point where I’m just too tired to even think about pulling off an elaborate meal for two people.
I thought I did a pretty good job with the omelette or egg foo yong, as Americans know it. It was filled with healthy ground chicken, peppers and onions, browned on both sides until it was crisp but still fluffy and covered with a silky brown gravy. I was more than content by having that and a mandatory episode of House of Cards before succumbing to sleep.
I anticipate the coming weeks to be busier since I’ve finally returned to the workforce. I’m excited because it’s so much better than just sitting at home aimlessly. I’m a little worried about how we’re going to make time for each other though since I’ve been so used to spending almost every night with Mark. But I think we’ll adapt and manage.
Weekends are inevitably our time. Mark cannot sleep in unless he really tried to so at about 7:30 or 8 I will feel him waking up and peering over to see if I’m on the same page. Usually I am and then he takes the chance to offer to make breakfast for the both of us.
I suppose he had woken up with an appetite because he wanted a big breakfast. I suggested a breakfast hash, filled with all the vegetables, carbs and proteins that he liked. He did not hesitate on the idea because before I knew it, he was already dressed and halfway down the stairs while I lazily tried to mobilize my body on an early weekend morning.
I joined him in the kitchen where he already the carton of eggs in one hand and a skillet in another. I offered to do the prep work and brew the coffee while he sautés. We laugh, talk and poke fun at each other in the kitchen all morning while making breakfast and I find myself counting down the days of the week until I find myself in moments like that again.
Breakfast Hash with Baked Eggs
3 medium Russet potatoes, diced
1/2 green pepper, diced
1/2 onion, diced
2 cups fresh kale or spinach
1/2 pound Italian sausage or ground beef (we used beef and seasoned it with cumin, paprika, salt and pepper)
Salt and pepper to taste
Preheat oven to 350 degrees.
In a skillet, brown meat and drain grease. Transfer to bowl. Add 1 tbsp butter to pan and cook onions and pepper until soft. Add potatoes and cook until they are half done. Throw in kale and cook until they turn deep green and are fully wilted.
Add cooked meat and mix until well-combined. Transfer mixture to a baking dish. Form 4 wells or holes within the mixture and crack and egg into each hole. Sprinkle with more pepper on each egg and bake in oven for about 10 minutes until egg is cooked but yolk is still runny and potatoes are tender.
Serve with favorite choice of hot sauce and bread if desired.