Another enormously rare moment of beautiful plating! How my fingers accomplished it I'll never know...
How do you like your breakfast: savory or sweet? As huge a fan as I am of scones, I actually tend to prefer savory breakfasts: eggs, toast, bacon, cheese, or even miso soup. And sugar first thing in the morning really isn’t good for you. We need lots of protein to start the day! Being hypoglycemic, I especially try to eat a protein-filled breakfast and limit sweet breakfasts to once or twice a week.
This is one of my favorites. You start with a piece of perfectly-done toast (and toast should be toasted, please, not just warmed bread), no butter. Then you top it with creamed leeks and one organic egg (if you want that gorgeous golden yolk, your eggs should be organic or at least free-range), over easy or sunny-side-up. A sprinkling of sea salt and a quick grating of pepper, and voila. Delicieux.
Egg and Creamed Leeks on Toast
Note: If you want the edges of your egg to be crispy and crackly like mine, fry the egg in a little bacon fat.
- For each person:
- 1 slice of whole-grain bread
- 1 egg
- ½ med. leek, rinsed thoroughly and chopped.
- ½ tbsp unsalted butter
- 2 tbsp heavy cream
- In a small sauté pan over medium heat, melt butter. Add chopped leeks and sauté until very lightly browned, 3-5 minutes.
- Stir in the cream and cook, stirring, another 2 minutes, or until the leeks are thickened and creamy.
- While the leeks are cooking, toast the bread until golden brown and crunchy. Don’t worry if you like softer toast (blasphemy!), it will soften a bit under the leeks.
- Spoon the leeks onto the toast, and in the same pan melt more butter (or bacon fat). Fry an egg until the bottom is just set enough to flip it, then slide the spatula under and flip, careful not to break the yolk. Or, you can just cook it without flipping until the white on top has just set.
- Slide it on top of the leeks. Sprinkle it with salt and pepper, and admire the beauty before you.
- Dig in like a ravenous wolverine.