Green Tomatillo Eggs* Recipe
confit leeks, dill, cilantro, sourdough toast
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Ingredients
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For the Confit Leeks
For the Green Tomatillo Sauce
For the Eggs
For Serving
Method
Prepare the Confit Leeks
- 1
Clean the Leeks
Trim the roots and dark green tops of the leeks. Slice them lengthwise and rinse thoroughly to remove any grit.
- 2
Confit the Leeks
In a medium saucepan, combine the cleaned leeks, olive oil, garlic cloves (crushed), and salt. Cover and cook on low heat for about 30 minutes or until the leeks are tender.
Prepare the Green Tomatillo Sauce
- 3
Roast the Tomatillos
Preheat the oven to 425°F (220°C). Arrange the tomatillos on a baking sheet and roast for about 15-20 minutes until they are softened and slightly charred.
- 4
Blend the Sauce
In a food processor, combine the roasted tomatillos, cilantro, dill, lime juice, and salt. Blend until smooth and adjust seasoning if needed.
Cook the Eggs
- 5
- 6
Scramble the Eggs
In a non-stick skillet, melt the butter over medium heat. Pour in the whisked eggs and gently stir with a spatula until they are softly scrambled and just set.
Assemble and Serve
- 7
Toast the Sourdough
While the eggs are cooking, toast the sourdough slices until golden brown.
- 8
Plate the Dish
On each plate, place a slice of toasted sourdough, top with scrambled eggs, and generously drizzle with green tomatillo sauce. Garnish with confit leeks.
- 9
Serve
Serve immediately while warm, with additional cilantro and dill if desired.