Local farmers market finds come together for a simple brunch of sweet carmelized leeks and green onions, peppery olive oil, and a crispy runny egg.
Ingredients
- 1/4 cup and 1 tablespoon extra-virgin olive oil, divided
- 1 leek, roots and tough green tops trimmed, halved lengthwise, rinsed, cut into 1" pieces
- 1/2 bunch green onions, roots trimmed, cut into 1" pieces (white and green parts)
- 1/2 teaspoon sea salt
- 2 eggs
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Good crusty bread for serving
Instructions
In a medium pan, heat 1 tablespoon olive oil over medium heat then add the leeks, green onions, and salt. Cook until onions are lightly carmelized, softened, and bright green. Transfer to a serving plate and then pour over the remaining olive oil and set aside.
Using the same pan, fry the eggs until whites are cooked, edges are crispy, and the yolk is still runny. Transfer the eggs to the serving plate on top of the onions and olive oil, and season to taste with salt and pepper. Serve immediately along with the good crusty bread for dipping.
