I really love this dish. It’s quick enough for a weeknight and usually just the perfect amount of food.
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.
- 4 leaves large leeks tough outerremoved, ends trimmed and only white and light green parts remaining
- 3 tablespoons butter
- 1 cup ⁄2chicken stock
- 1 teaspoon dried thyme (we use fresh it just tastes more like spring)
- 1 teaspoon ⁄4salt
- 1 pinch pepper
- 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, crumble cooked bacon and hard-boiled eggs.
Tried this recipe?Let us know how it was!