Fried Leeks Are Great for Scrambled Eggs
The green parts of the leek are lacking in love. Almost every leek recipe tells you that you don’t need them, that they are too strong and unworthy of you. All of this is not true. While they are a little tougher than their white counterparts, they have a lot of flavor inside these hard-to-break cell walls and make a great egg breakfast accessory.
This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.
That’s not their only use – they also add a little fresh onion flavor to broths and broths – but I feel like eggs really outperform them. (And I’m sure your bag is full of all sorts of onion pieces.) Despite their tough reputation, leeks tend to soften quite easily if your oil is hot enough. I like to fry some bacon and, while the fat is still hot, add a handful of chopped greens.
They will get brighter, then start to darken around the edges, which is when you want to remove them. (They’ll turn bitter if you continue.) Remove the skillet from the heat and quickly stir a few eggs in the still hot, now smelly leek, bacon fat. Put it all on a plate, leeks last, and enjoy how the leeks lend a zesty onion yet fresh flavor to a rich bacon breakfast. Of course, you don’t need to cook them in bacon oil – any hot oil will do – and you don’t need to place those crispy green chunks on top of the eggs; they’re also great for salads, grilled meats, pasta, rice bowls, or anything else that onions go well with.