This is the kind of lunch that gives leftovers a good name. I'd never open the front door, drop my purse on the floor, hang up the kids'coats, and make this from scratch. (Okay. Maybe I would, but don't have me committed.) But if you happen to have a melange of roasted leeks, onions, and garlic hanging around? Now you're talking.
I went on a vegetable binge at the produce stand last weekend. Big fat leeks, gorgeous cheap mushrooms, tight bulbs of garlic. And a bag of onions for good measure. Heaven forbid the Leftoverist should run out of onions. Growing up, our household frequently ran out of toilet paper, dishwashing soap, or orange juice, but never, ever out of onions. I come by it honestly. When I got home from shopping, I literally could not fit my bounty in the fridge so I had to think quick. That's where the rhubarb sauce came from, and that's where this came from. Roasting things saves space like no Ikea storage solution ever could.
A few big handfuls of button mushrooms, quartered; thick rings (thoroughly washed) from four big leeks; a whole bulb of garlic, separated into peeled cloves; and a coarsely chopped onion. Pour a bunch of olive oil over everything and lots of kosher salt. Roast at 450 for about 40 minutes until everything is getting crispy and golden. Dump into a tupperware and eat it with everything all week--in the hash below, stuffed into an omelette, tossed with pasta and cream. The best $4 you ever spent (if you're lucky enough to live by a bargain basement produce stand like I do).
Roasted Leek Hash
I used rice as the starch here, but so many other things would work--fried bread cubes, cold pasta, any kind of grain, or even torn-up tortillas.
1/2 c. cold rice
1 1/2 c. roasted leek mixture (above)
2 c. fresh spinach
Heat olive oil over medium high heat in a large nonstick skillet. Add rice, cooking for a few minutes until it gets warm and starts to crisp up. Add leek mixture, spinach, and a bit of salt, and fry together, turning a few times. Push mixture to one side of the pan, turn heat down a bit, then crack an egg into the other side of the skillet. I like mine sunny-side-up, but do it however you like. Scoop the rice mixture out, set the egg atop, and ah...