I was going to make it for dinner tonight so that I could take a picture and show you how pretty it looks straight out of the oven. 4 o'clock hit and I had to have dinner ready early because Spencer was being picked up for b-ball at 5 o'clock. I reached for the potatoes and had forgotten that oh I don't have any left.
Ok. Instead we'll have breakfast sandwiches on english muffins, add avocado, cheese, salad, it's a healthy dinner... English muffins are in the freezer!
No problem. I have a coconut in the oven (more on that later), I'll put them on the baking sheet for a couple minutes to thaw... Ok. Eggs are fried, muffins are toasted, lettuce torn and bowl'ed. (sit down)
Where are the forks...? (sit back down)
Oh yeah, ketchup for London. (sit back down)
Ok, salt and pepper...(sit back down)
4:40. We are sitting down calmly. Take a breath, say a prayer.
Spencer jokes "... And then the phone rings..."
I say "... Or the coconut explodes."
But we get through maybe five bites. London is actually eating everything on her plate. She has no pants on for some reason but oh well.
Then she stands up and starts pooping. In her high-chair.
While cleaning this up, the phone rings!
But the coconut never exploded.
Potato-Leek-Dill Breakfast Casserole
3 medium potatoes peeled and thinly sliced
3 leeks, rinsed, white parts thinly sliced
1/2 tsp dried dill, divided
1/3 to 1/2 cup grated cheese (i used romano, very yummy)
6 eggs
1/3 cup milk
salt and pepper
Boil potatoes in salted water for 3 minutes. Rinse in cold water and set aside.
Saute leeks in butter or olive wil 1/4 tsp dill, salt and pepper until soft.
Butter a 9x9 pan and lay potatoes in the bottom. Sprinkle with cheese and add leeks.
Mix eggs and milk and pour over leeks. Sprinkle top with left over dill for effect, you may not need all of it.
Bake at 350 for about 25-30 minutes. It will be lightly browned when done.
p.s. our evening passed peacefully...
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