By Steph Farrar

Lately seems like the best time to get real. The "birth of no" has begun. I can only stand so many birthday parties. It's the perfect thing to do on a weekend with kids who need to be entertained, but nonetheless, a bit of a timeworm. Having kids has given me opps to meet some incredible people, so I'm stoked for our time together. It's just... how is it possible to keep track of it all?  Work is one thing... but personally... a limitless to do list is standard at this point, right?

So, baked eggs. With their grounded friends, mushrooms, leeks, & thyme.

Sam left for tour on Monday afternoon, but it already feels like eons. Vesper and I drove him to the airport with the intension of parking and walking him in. But of course LAX is under massive exterior construction, so we dropped and locked.  If you live in L.A. it should be an absolute must to tag 30 (not 20) minutes to go any place, at any time! This city is just a parking lot. After a few hours in traffic, and the sweet tears Vesper and I shared, we were both hungry. On our way home, we decided on her favorite dinner of scrambled eggs, baked beans and toast. My little English muffin.

I did not cook her fave meal for this post, but per usual, cooked her a separate dinner. Mushrooms and leeks are less than ideal for her palette at this point. One thing at a time!!

We finally got approval for sandwiches, sushi and calamari. Each a miracle.

We can still agree on one thing. Eggs.

BUT, back to the birthday party issue. Vesper is starting Kindergarten in 5 days;  I'm freaking out. Not only is her dad away, but she's got to get used to waking up super early, meet & greet an entire new friend group, and be awake and aware enough to enjoy the luxury of education. Kids get to study anything. School is a privilege.

But I swear, in one day, I received 6 invitations to upcoming parties. SIX! We are honored, but shit. I need a weekend off and school hasn't even begun!

I guess I'm the nervous one. A whole new crew of families, personalities, kids getting along (or not). It's daunting, and a tiny bit scary.

I can talk to a wall, so I'm not that scared, but just putting it out there is making me feel better.

Just like anything with an egg on it. Just better. I've been meaning to try this recipe out for a few months now, and finally got around to it when I picked up these veggies from our local farmer's market. The leeks were so fresh, it took three times to rinse the dirt off. Which is somehow insanely gratifying. The first time I cooked with leeks ages ago, I had no idea I was supposed to clean them. No wonder that first ever fried rice was so crunchy.

This dish can get me through weeknights alone with the kids, birthday parties every day of the weekend, even after late nights pretending to be in my twenties.

And it couldn't be easier.

I nailed it. And so can you.

You can make this recipe with pretty much any vegetables of course. Play around and adjust cooking time depending on ingredients.

Baked Eggs with Leeks and Shrooms

adapted from Sheet Pan Suppers

Ingredients:

• 3 tbsp. olive oil plus more for baking sheet (I use cooking spray)

• 8 oz. (about 3 cups) cremini mushrooms

• 2 large leeks, rinsed and drained thoroughly, cut thinly into half moons (about 4 cups)

• 1 tsp each salt and pepper (or just go for taste)

• 2 tsp fresh thyme leaves, minced

• 6 eggs

• 1/4 cup hand-crumbled fresh goat cheese

Directions:

Preheat oven to 400 degrees, rack in center. Line a baking sheet with parchment paper and spray with oil.

In a bowl, toss mushrooms, leeks, a few glugs of olive oil, all the thyme, sprinkle with salt and pepper. Toss to coat. Place mushroom/leek mixture on baking sheet, in an even flat layer. Bake until softened and starting to brown, about 10 minutes.

Remove baking sheet from oven but leave oven on. Make 6 evenly spaced holes within the baked veggies... and gently crack an egg into each. Top with crumbled goat cheese, season with s&p.

Return baking sheet to oven and bake until egg whites are set and shiny, yet yolks still runny, 8-10 minutes.

Remove from oven, let cool briefly. Serve over buttered toast or on its own. Dab with Sriracha or Tapatio for some added flavor and heat.

It's insane either way!