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Breakfast Tortillas with Leeks and Sunny-Side-Up Eggs
Serves 2
Sunny-side-up eggs are a celebration of spring that bring colour and energy to our plates. Here, we lay them on a bed of sautéed spring leeks, which are mixed with thyme, yogurt, and a dash of lemon zest for fresh, tangy flavour. It’s a dish that features the essential staples of spring while remaining easy to prepare for breakfast or lunch.
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Ingredients
- 1/4 cup (60 mL) plain Greek yogurt
- 1 tsp (5 mL) lemon zest, plus more, to garnish
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 1 1/4 cup (310 mL) finely chopped leek, pale green and white parts only
- 1 tsp (5 mL) chopped fresh thyme
- 1/8 tsp (0.5 mL) salt
- 1/8 tsp (0.5 mL) black pepper
- 2 corn or flour tortillas
- 2 large organic eggs
- 1 Tbsp (15 mL) grated Parmigiano Reggiano or Grana Padano
Directions
01
Combine yogurt and lemon zest and set aside.
02
In medium skillet, sweat leeks in 1 Tbsp (15 mL) olive oil over medium-low heat for approximately 2 minutes. Add thyme, salt, and pepper and continue to cook for a further 2 to 3 minutes, until leeks are soft. Set aside and keep warm.
03
Warm tortillas in toaster or oven. At same time, fry eggs in remaining 2 Tbsp (30 mL) olive oil.
04
Combine yogurt and leeks and spread over tortillas. Top each with egg and garnish with cheese and lemon zest. Serve immediately.
