May 12, 2011

Eggs with Creamy Leeks

serves 2

2 T olive oil
1 small leek, chopped, discard the very green parts
2 cloves garlic, minced
1 T butter
2 eggs
1/4 c chopped basil
3 T heavy cream (or to taste)
salt and pepper, to taste

In a small sauce pan, heat olive oil over medium heat. Add leek and garlic, and sauté 5-7 minutes, until golden brown. Add the cream and set aside.

Heat a non-stick skillet or a regular skillet greased with a small amount of butter or cooking oil at medium heat.

Break eggs and add to the skillet.

Immediately reduce heat to low.

Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Turn eggs gently to cook both sides.

Top each egg with leeks, basil, and  heavy cream mixture.  
Add salt and pepper, to taste. Serve immediately.