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Caramelized Leeks in Olive Oil with Crispy Fried Egg
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 1-2
- ¼ cup and 1 tablespoon extra-virgin olive oil, divided
- 1 leek, roots and tough green tops trimmed, halved lengthwise, rinsed, cut into 1" pieces
- ½ bunch green onions, roots trimmed, cut into 1" pieces (white and green parts)
- ½ 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 of olive oil over medium heat, then add the leeks, green onions, and a pinch of salt. Cook until onions are lightly caramelized, softened, and bright green. Transfer to a serving plate and then pour the remaining olive oil over it, setting 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 a serving plate, placing them on top of the onions and olive oil, and season to taste with salt and pepper. Serve immediately, accompanied by good, crusty bread for dipping.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
