Leeks, Eggs and Bacon

This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don’t be afraid to try it out of season. The original recipe is from Genius Kitchen and is one my mom sent me years ago. We make it so often, I’ve forgotten to document our changes until this week!

Yum

Leeks, Eggs and Bacon

light, easy dinner to reset your palate after indulging in rich meals. Perfect for spring or any other time of year you can find leeks.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine French
Servings 4 people

Ingredients
  

  • 3 tablespoons butter
  • 1/2 cup chicken stock
  • 1 teaspoon dried thyme (we use fresh it just tastes more like spring)
  • 1/4 teaspoon salt
  • 1 pinch pepper

Instructions
 

  • Cut each leek lengthwise into halves and then cut each half into half circles. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom. The best way we’ve found to do this is using a salad spinner. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms. Sprinkle with thyme and cook one minute more. Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread. Cook for about 10 more minutes or until the leeks are very tender. Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.
  • In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Sprinkle with thyme and cook one minute more. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms.
  • Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread.
  • Cook for about 10 more minutes or until the leeks are very tender. Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.
Tried this recipe?Let us know how it was!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.