Braised Leek And Egg Sandwich Recipes

Steps:

• Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
• Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
• Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

Steps:

• Marinate anchovies: In a small bowl, combine anchovy fillets, oil, lemon zest, and parsley. Toss to combine. Let stand at room temperature, 1 hour.
• Prepare an ice bath; set aside. Place eggs in a medium saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce to a low simmer, and cook, 6 to 7 minutes. Transfer to ice bath until cool. Peel, and cut into quarters, set aside.
• Heat a grill pan over medium-high heat. Brush both sides of bread with clarified butter. Place in skillet and cook until golden, 2 to 3 minutes per side. Rub one side of each slice with garlic, and place on work surface, garlic-side up.
• Spread about 2 tablespoons aioli unevenly over the bread. Cut each slice of bread in half on the diagonal and place on serving plates.
• Cut braised leeks in half on an angle, and divide them, fanning slightly, between slices of bread. Place 2 quarters of egg over each leek. Drape an anchovy fillet over each egg quarter, and drizzle with some of the anchovy marinade.

Steps:

• Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
• Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Steps:

• 1) Trim tough green portions and root ends from leeks leaving about 5-6 inches of white and pale green portions. Discard any tough outer layers. Cut lengthwise and rinse under cold running water to remove dirt. Drain on paper towels. 2) Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil and cook until butter is melted and starting to foam but not burn. Place leeks, cut side down, into pan. Squeeze lemon slices into pan and place slices next to leeks. Add thyme sprigs to pan. Cooke 3-4 minutes, or until leeks start to brown. Flip, season with salt, and cook an additional 3 minutes. Deglaze pan with chicken broth and wine, scraping up the brown bits with a wooden spoon. Flip leeks back over and bring liquid to boiling. Reduce heat to low and cover. Simmer 15-20 minutes, or until leeks are easily pierced with a paring knife. 3) Melt 2 tablespoons butter in a microwave-safe bowl. Mix in Dijon mustard and then breadcrumbs. Place leeks in a small gratin dish, cover with shredded mozzarella and bread crumb mixture. Broil 5-6 minutes, or until cheese is melted and breadcrumbs are golden brown. 4) Melt final 1-2 tablespoons butter in a large non-stick skillet (depending on size of pan), along with remaining tablespoon of oil. Crack egg on a flat surface and add to pan. Season with salt and pepper and reduce heat to medium low. Spoon or baste a little of the hot butter/oil onto the whites of the eggs until whites are set and opaque. 5) When leeks are done broiling, top with sunny side up egg and garnish with fresh thyme. Serve immediately!

Steps:

• Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
• Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
• Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.