Today for Meatless Monday, I want to share this yummy big plate of fried eggs, cheesy toasts, and delicious sautéed leeks and mushrooms. It is simply comforting; you can eat it for supper, breakfast, or brunch.
How to Make Leeks and Mushrooms With Cheesy Toasts and Fried Eggs
Heat one tablespoon of the olive oil in a large non-stick pan over medium heat; add the cleaned leeks and season with salt and pepper to taste.
Cook, covered, occasionally stirring, until tender, 7 to 8 minutes; transfer to a plate; set aside.
Heat the remaining two tablespoons of olive oil in the same skillet (don’t worry about cleaning the pan) over medium-high heat. When the oil is hot, add the garlic to the pan and cook, stirring, for about 1 minute or until fragrant (do not brown).
Add the mushrooms and oregano and cook, tossing occasionally, until they are golden brown and tender, about 3 to 5 minutes.
Reduce the heat to low, add the leeks back into the pan with the mushrooms, add in the spinach, and cook, folding the spinach into the mushroom mixture until it begins to wilt; about 2 minutes. Remove from heat and stir in the lemon juice. Set aside.
Meanwhile, preheat the broiler.
Line a broiler-proof baking sheet with foil, place the slices of bread onto it and sprinkle with cheese. Broil until the cheese starts to brown, 1 to 2 minutes.
Cook the Eggs:
Heat a clean non-stick pan over medium heat. Add the butter to the pan and melt. Swirl the pan as the butter melts to coat the pan’s surface evenly.
Wait until it starts to foam and begins to foam and sizzle. Crack the egg into a small bowl, measuring cup, or ramekin first to make sure the egg is good. This will also make it easier to transfer the egg into the pan intact.
Slip the egg into the pan—Cook for 3 to 4 minutes. The whites will start to set, followed by the yolk. Cover the skillet with a lid (the steam from the egg and the butter will gently cook the top). Cook to the desired doneness.
Serve:
Remove from heat. Gently slide a spatula under the egg and transfer the egg to a plate served with cheesy toast, leeks, and mushroom mixture.
Leeks and Mushrooms With Cheesy Toasts and Fried Eggs
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 2 cups leeks chopped with white and light green parts (3 small/medium leeks)
- Kosher salt and freshly cracked black pepper to taste
- ½ teaspoon dried oregano
- 1 clove garlic minced
- 8 ounces Portobello mushrooms quartered
- 10 ounces fresh baby spinach
- 1 tablespoon fresh lemon juice
- 4 slices sourdough bread
- 2 ounces Gruyère or Swiss cheese sliced or shredded
- 1 tablespoon unsalted butter
- 4 large eggs
Instructions
- Heat 1 tablespoon of the olive oil in a large non-stick pan over medium heat; add the leeks and season with salt and pepper, to taste. Cook, covered, stirring occasionally, until tender, 7 to 8 minutes; transfer to a plate; set aside.
- Heat the remaining 2 tablespoons of olive oil in the same skillet (don’t worry about cleaning the pan) over medium-high heat. When the oil is hot, add the garlic to the pan and cook, stirring, for about 1 minute or until fragrant (do not brown). Add the mushrooms and oregano and cook, tossing occasionally, until they are golden brown and tender, about 3 to 5 minutes. Then, reduce the heat to low, add the leeks back into the pan with the mushrooms and add in the spinach and cook, folding the spinach into the mushroom mixture until it begins to wilt; about 2 minutes. Remove from heat and stir in the lemon juice. Set aside.
- Meanwhile, preheat the broiler.Line a broiler-proof baking sheet with foil, place the slices of bread onto it and sprinkle with cheese. Broil until the cheese starts to brown, 1 to 2 minutes.
- Heat a clean non-stick pan over medium heat. Add the butter to the pan and melt. Swirl the pan as the butter melts to evenly coat the surface of the pan. Wait until it starts to foam and begins to foam and sizzle.
- Crack the egg into a small bowl, measuring cup or ramekin first to make sure the egg is good. (This will also make it easier to transfer the egg into the pan intact.) Slip the egg into the pan. Cook 3 to 4 minutes. The whites will start to set, followed by the yolk.
- Cover the skillet with a lid (the steam from the egg and the butter will gently cook the top). Cook to desired doneness. Remove from heat. Gently slide a spatula under the egg and transfer the egg to a plate served with the cheesy toast and mushroom/leek mixture.
Annie says
That bunny!!! He is adorbs! Believe it or not we have bunnies all over Chicago – we have one that comes in the backyard often and I named him Norman. 🙂
And this recipe looks delish! I just had a lame smoothie for breakfast, this looks way better. Cheesy toast…mmmmmm.
The Mountain Kitchen says
I used to have a pet bunny. Most boring pet ever!! He was not tamed and all I could do was look at him in the cage. My daddy ended up feeding him for what seemed like years. Smoothie sounds good to me! Have a good week, Annie!
Anonymous says
You mountain life must be indeed very serene with all the beautiful nature around you and that breakfast look delicious Debbie 🙂
The Mountain Kitchen says
There’s nothing quite like mountain life. So proud to call this home. Hope you’ll try the breakfast, it was yummy!
Ann says
cheesy toast sounds good, will give a try tonight.
The Mountain Kitchen says
Ann, it was delicious! Hope you will give it a go. Thanks for stopping by!
Sarah says
George! Oh Looney Toons memories haha! I love leeks and can’t wait to try this dish 🙂
The Mountain Kitchen says
Yay!! Somebody else gets it…lol! You’ll love this dish Sarah. Eat it anytime of day! Thanks for stopping by. Have a good week! 😉