2cupsleekschopped with white and light green parts (3 small/medium leeks)
Kosher salt and freshly cracked black pepperto taste
10ouncesfresh baby spinach
1tablespoonfresh lemon juice
2ouncesGruyère or Swiss cheesesliced or shredded
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.
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