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www.RecipeFaire.com Presents:
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Leeks and Mushrooms on Cheesy Toast
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by:
Florence Tillman
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Leeks and Mushrooms on Cheesy Toast Recipe cooks leeks in olive oil then sautees mushrooms and garlic before adding spinach and leeks then adding tarragon and lemon juice all served with country bread toated with Swiss cheese and eggs.
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INGREDIENTS
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1/4 cup olive oil
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2 to 3 medium leeks (about 1 lb), trimmed and sliced into half-moons
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Kosher salt and pepper
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1 lb small cremini or white mushrooms, quartered (cut into sixths if large)
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1 clove garlic, finely chopped
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1/2 11-oz pkg spinach, thick stems removed
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1 Tbsp fresh lemon juice
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2 Tbsp fresh tarragon, chopped
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4 large eggs
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4 thick slices country bread
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2 oz Gruyere or Swiss cheese, grated (about 1/2 cup)
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DIRECTIONS
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1:
Heat 1 Tbsp oil in a large skillet over medium heat; add the leeks and 1/2 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 7 to 8 minutes; transfer to a plate.
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2:
Heat 2 Tbsp oil in the skillet (no need to clean) over medium-high heat. Add the mushrooms and cook, tossing occasionally, until golden brown and tender, 3 to 5 minutes. Add the garlic to the skillet and cook, stirring, for 1 minute. Reduce heat to low, return the leeks to the pan along with the spinach and cook, folding together until the spinach begins to wilt, about 2 minutes; remove from heat and stir in the lemon juice and tarragon.
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3:
Meanwhile, heat the broiler. Heat the remaining Tbsp oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook, covered, to desired doneness, about 2 minutes for slightly runny yolks.
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4:
Place the bread on a foil lined broiler-proof baking sheet. Sprinkle with the cheese. Broil until the cheese starts to brown, 1 to 2 minutes. Serve the eggs and cheesy toast with the leek mixture.
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