Recipe: Braised Leeks with Mozzarella and a Fried Egg
Leeks and eggs provide a satisfying brunch for Mother's Day
Braised Leeks with Mozzerella and a Fried Egg
- 1 tbsp extra virgin olive oil
- 3 leeks
- 1 cup chicken stock or vegetable broth
- 4 sprigs of thyme
- 4 lemon slices
- 1 cup mozzarella cheese, shredded and divided
- 1 1/2 cup bread, diced into 1/2-inch cubes, made from French or artisan bread
- 1 tbsp grainy mustard or to taste
- 2 free-range eggs
- 1 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
Preheat oven to 325˚F.
Trim leeks, leaving white and light green parts only; remove tough outer leaves. Leave the root end on, but trim it flush. Be sure to rinse in between the leaves to remove any hidden dirt. Cut in half, lengthwise. Dry with paper towels.
In a heavy skillet or ovenproof casserole with a lid, heat olive oil over medium heat.
Season the leeks with salt and pepper and sear on both sides until nicely browned.
Add the chicken stock or vegetable broth, sprigs of thyme and lemon slices to the pot. Cover and place in a preheated oven.
Meanwhile, combine bread cubes, salt and pepper to taste and drizzle with melted butter or olive oil. Sauté in skillet until golden brown and crisp. Let cool and toss with grainy mustard. Set aside.
Braise for 30 to 35 minutes (depending on size of leeks) until fork tender.
Remove from the oven. Move the oven rack to the top and turn on the broiler.
Transfer the leeks to two broiler-proof plates and place on a cookie sheet.
Heat a heavy-bottomed, non-stick skillet over low heat for five minutes. Add butter; let it melt and foam, swirl to coat the pan (don’t let butter brown). Pour eggs into pan. Season with salt and pepper; cover and cook about 2 ½ minutes for runny yolks.
Sprinkle ½ cup shredded cheese over leeks and broil. When cheese is melted, remove plates from oven and set each hot plate on another plate to serve. Slide one egg on top of each of the plated leeks, then sprinkle with croutons. Garnish with freshly chopped parsley.
Makes two servings.
Recipe by Kasey Wilson, from Wine Access April/May 2012 issue