This isn't much of a recipe, really but an excuse to begin enjoying some early Spring vegetable action from the moment you wake up in the morning. Truth be told, I'd eat this for lunch or even for dinner. Give me some toasted rye bread and put a fork in me.
Leeks have a mild but sweet onion flavor and you are more likely to get breath to offend your coworkers from your morning coffee. Eat up, enjoy the nutrient punch for the calories and go on about your day!
2 medium leeks, white & pale green bottoms cleaned and sliced into 1/8" rings (approx 4.5 oz) see note box
1 teaspoon extra virgin olive oil
2 tablespoons water
1 tablespoon balsamic fig vinegar
parsley to serve (optional)
egg**, prepared over easy or over medium, just because
1 - In sauté pan, heat olive oil to medium high and throw in leeks. Toss gently and cook until leeks have browned but are still somewhat crisp, approximately 3-5 minutes.
2 - Add water and deglaze pan by gently scraping up those bits of caramelized flavor on bottom of pan. Cover with lid and reduce heat to medium low.
3 - After a minute, remove lid and check for doneness; leeks should be soft but not mushy.
4 - Add balasamic vinegar and cook, stirring occasionally, for another 30 seconds to 1 minute or until the vinegar has drastically reduced. Remove leeks from pan.
5 - If necessary, add 2-3 additional tablespoons water to scrape any additional particles off of the bottom of pan.
6 - Add egg. Cover with lid and cook for 1-2 minutes longer or until whites have cooked through and yolk has reached desired donesness.
TO SERVE: Place leeks on plate, cover with egg and, if desired, fresh parsley or cilantro. A dash of red pepper would be a lovely addition here as well.
* I used small eggs purchased at a local farm market. These are much easier to eat, yolk and all, without going over recommended daily cholesterol limits.
Recipe makes one serving. Per serving:
*Data created using ingredient compilation tool for 2,000 calorie diet and is deemed close but not exact.