Braised Leeks With Mozzarella & A Fried Egg Recipe

Prepare leeks

Trim off the dark green tops of the leeks and the root end; reserve only the white and pale green parts (about 4 medium leeks). Slice each leek lengthwise and rinse thoroughly under cold running water to remove dirt and sand. Pat dry and cut into 3–4 inch (7–10 cm) lengths or leave halves whole if preferred for presentation.

Sweat and brown

In a large, ovenproof skillet or sauté pan, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter foams. Add the leeks cut-side down in a single layer (work in two batches if needed). Cook without moving for 3–4 minutes until the cut side is lightly golden; turn and cook the other side 2 minutes.

Deglaze and braise

Pour in 60 ml dry white wine to deglaze, scraping up any browned bits with a wooden spoon. Allow the wine to reduce by half, about 2 minutes. Add 240 ml stock, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon fresh thyme leaves (if using). Bring to a gentle simmer, then reduce heat to low, cover, and braise until leeks are very tender when pierced with a fork, about 12–18 minutes depending on thickness.

Finish with cream

Remove the lid and stir in 60 ml heavy cream. Simmer uncovered 2–3 minutes to thicken the braising liquid slightly. Taste and adjust seasoning. Transfer leeks and their cooking liquid to an even layer in the same ovenproof skillet (or divide between individual gratin dishes), arranging the leeks attractively with cut sides up where possible.

Meanwhile, make the breadcrumbs: Pulse the 1 cup torn day-old bread in a food processor until coarse crumbs form (or finely chop with a knife). In a small skillet, melt 1 tablespoon unsalted butter over medium heat; add the breadcrumbs and 1/4 cup panko, stirring until golden and crisp, about 3–4 minutes. Remove from heat and stir in 1 teaspoon Dijon mustard, 2 tablespoons grated Parmesan, 1/2 teaspoon lemon zest (if using), 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust mustard/salt as desired. Set aside.

Arrange slices or torn pieces of 200 g fresh mozzarella evenly over the braised leeks so the cheese covers most of the surface but a little of the leeks still peek through.

Preheat your broiler to high (or oven to 230°C/450°F on high rack). Place the skillet or gratin dishes under the broiler until the mozzarella is melted and just beginning to brown in spots, about 3–5 minutes — watch carefully to avoid burning. Remove from oven.

While cheese is melting, heat 2 tablespoons oil and an optional 1 teaspoon butter in a nonstick skillet over medium heat until shimmering. Crack in 4 large eggs, spacing them apart. Fry until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up; for slightly cooked yolks, baste with the hot fat or cover the pan for 30–45 seconds. Season eggs lightly with flaky sea salt and 1/2 teaspoon freshly ground black pepper.

Scatter the mustardy breadcrumbs evenly over the melted mozzarella-topped leeks. Using a spatula, carefully place one fried egg atop each portion (if using a family-style skillet, distribute eggs across servings). Sprinkle chopped parsley or chives if desired and finish with a final pinch of flaky salt and freshly ground pepper.

Serve immediately while the eggs are warm and yolks are runny so guests can break them into the leeks and cheese. Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet or oven.