Braised Leek And Egg Sandwich Recipes

BRAISED LEEKS

Steps:

• Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
• In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
• Sprinkle with thyme and cook one minute more.
• Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

BRAISED LEEKS WITH PARMESAN

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.

BRAISED LEEK AND EGG SANDWICH

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.

BRAISED LEEKS WITH MOZZARELLA & A FRIED EGG RECIPE

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!

SIMPLE BRAISED LEEKS

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.

BALSAMIC BRAISED LEEKS AND PEPPERS

Steps:

• Heat the oil and cook the leeks and peppers, gently and covered for 20 minutes.
• Add vinegar and cook for a further 10 mins uncovered.
• The liquid should have evaporated, if not cook until it has.
• Stir in the parsley, season if needed and dish up.

SUZANNE GOIN'S BRAISED LEEKS

Steps:

• Preheat oven to 400°F
• Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving 2 inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel. With cut sides up, season with salt and black pepper.
• Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan being careful not to crowd them. Make in 2 batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.
• Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.
• Braise in oven 30 minutes, until tender.