Name: Leeks and Mushrooms on Cheesy Toasts with Fried Eggs
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 c. olive oil; 3 medium leeks; kosher salt; Pepper; 1 lb. cremini or white mushrooms; 1 clove garlic; 1/2 package spinach; 1 tbsp. fresh lemon juice; 2 tbsp. chopped fresh tarragon; 4 large eggs; 4 slice country bread; 2 oz. Gruyère or Swiss cheese

Step 1Heat 1 tablespoon oil in a large skillet over medium heat; add the leeks and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 7 to 8 minutes; transfer to a plate.

Step 2Heat 2 tablespoons oil in the skillet (no need to clean) over medium-high heat. Add the mushrooms and cook, tossing occasionally, until golden brown and tender, 3 to 5 minutes. Add the garlic to the skillet and cook, stirring, for 1 minute. Reduce heat to low, return the leeks to the pan along with the spinach and cook, folding together until the spinach begins to wilt, about 2 minutes; remove from heat and stir in the lemon juice and tarragon.

Step 3Meanwhile, heat the broiler. Heat the remaining tablespoon oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook, covered, to desired doneness, about 2 minutes for slightly runny yolks.

Step 4Place the bread on a foil-lined broiler-proof baking sheet. Sprinkle with the cheese. Broil until the cheese starts to brown, 1 to 2 minutes. Serve the eggs and cheesy toast with the leek mixture.

Leeks and Mushrooms on Cheesy Toasts with Fried Eggs

Ingredients

Directions

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