Wednesday, February 27, 2013

Sunny-Side-Up Eggs with Leeks

Blog's Category:  My Own Fast and Easy, My Staple Food

Sunny-Side-Up Eggs with Leeks  

I was always wondering why just white part of leeks are usually used. Being curious and "unruly child of the culinary world", some time ago, I decided to use all of the plant and have no regret since. Really, why not to use these beautiful dark green leaves? They must have a ton of nutrition.
And of course I love eggs, they are my #1 breakfast ingredient. Leeks seems to be the perfect companion for eggs. So, please review the recipe below, make it and you just must agree with me :)

Taste Description
Subtle oniony flavor and buttery texture of cooked leeks is a perfect pillow-bottom for a couple of good quality eggs. Cooked sunny-side-up style, runny yolks multiply your overall buttery experience of a whole dish. If you are not on a "low-carb", feel free to use piece of crusty bread with it - it's a heavenly breakfast, I have no doubts.

How to Serve
Of course, it has to be served right away. Don't forget about bread! Two eggs and one leek will make a generous portion for one. Share it, if you want it to be lighter on your waist :)

Sunny-Side-Up Eggs with Leeks    

  • 1 large leek, chopped (include green part of a leek too) 
  • 2 eggs
  • salt
  • black pepper, freshly ground (optional)
  • 1-2 tbs grated cheddar (optional)
  • 2 tbs of ghee or butter
- In a large bowl, wash your chopped leeks thoroughly.

- With your hand, fish out leeks from a bowl right on a cold skillet with a ghee or butter (there is no need to wait until skillet will get hot).

- On a medium heat, cook leeks, stirring until it's soft but not browned up just yet. Add a little bit of a salt, stir.

- Make two indentations on a bed of a leek and break eggs into it. Sprinkle with a dash of salt, drop a bit of a cheese (mostly on whites and leeks). Poke whites areas to allow whites to drip down and cook faster. Cover skillet with a lid ajar and cook on a lowest heat setting for a couple more minutes or until whites are completely cooked but yolks are still runny.

- Take off the heat, slide eggs with a leek onto the plate or eat right from a skillet. Enjoy!

- I cooked leeks on a ghee, but more classy option would be butter. Although, I'm sure, using ghee is healthier and almost the same great taste as when using butter. Notice, I say "almost" :) So it's your choice: to cook leeks on ghee, butter, or any vegetable oil such as olive oil. Taste will be slightly different but still good in any case.
- This egg recipe does not require any other ingredients than those few I listed above. You can omit cheese if you wish. Unless, of course, you just need to use up couple mushrooms, or handful of feta or other cheese lingering in your fridge without purpose. Those can easily be added to the dish.


Start piling leeks and ghee or butter on a cold skillet. Make sure your heat is medium-low - in this case you'll escape the need of heavy cleaning around your skillet from a "fat fireworks" (hate this stuff..I bet, you too) 

Leeks are soft and tender - it's time to break a egg :)

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