Lately it seems that all of the recent recipes I’ve been coming up with are for breakfast, which is strange considering up until recently I didn’t even have time for it! That’s what having a newborn will do to you. But anyway, this was a recipe I quickly put together one morning to use up some of the huge bunch of leeks I had bought from a local farm. Like the French, Belgians really seem to love leeks because I only ever see them sold in huge quantities, like 5 huge leeks per bundle. I hate wasting food, so I thought since we always eat our scrambled eggs with raw young onions or scallions and tomatoes on the side, cooking leeks into the egg had to be good. And it is! Delicious in fact! The key is to get the leeks nice and brown, almost/really burnt. So don’t freak out when you see them getting darker as you wait for the eggs to set. But if they do start to get too burnt, place a lid over the eggs, which should come them up faster.
- 1/2 leek, cut into little strips
- 2-3 eggs
- salt and pepper
Place the leeks in a frying pan with a bit of oil. Cook until brown, then crack the eggs in. Cook until set.
Season with salt and pepper and serve with buttered toast and fresh cherry tomatoes simply dusted with a bit of salt.