Food is, of course, a social thing, one of the most positive, primal ways of spending time with people, but eating alone is also an affirmation. It’s a way of enjoying me.
~ Molly Wizenberg, A Homemade Life
With half a leek, some eggs, two small fennel bulbs, and the house to myself this morning – I hopped on to one of my favourite blogs, Orangette…
I cooked the fennel separately, following Molly’s recipe for braised fennel as closely as I could without using our awful chicken stock cubes at home. It was delicate and lovely, but I don’t want to write about that now… because the other thing I had for breakfast was wonderful. So wonderful, in fact, that I got distracted by the smell while it was cooking and forgot to add in the sour cream (my substitute for crème fraîche)…
And the best thing is, even sans crème fraîche, the Tartine Poireaux-Oeufs Brouillés (French-Style Open-Faced Sandwich with Leeks and Soft-Scrambled Eggs) was bloody good. The eggs were soft and comforting, like a hug from a trusted friend; the leeks were tender, fragrant and almost caramel-scented with the muscovado and salt. The toasted bread provided a lovely hearty base for all of this goodness. The only thing that could’ve made it better would probably be the addition of crème fraîche!
I’m going to post the recipe below, with my changes (mainly to do with leek amount, one substitution of olive oil for butter and my accidental omission of crème fraîche). Please visit Molly’s blog for the original recipe (link below) which, followed exactly, will likely yield results even more delicious than what I had today, if such a thing is possible!
- Recipe adapted from Orangette – Tartine Poireaux-Oeufs Brouillés, or French-Style Open-Faced Sandwich with Leeks and Soft-Scrambled Eggs
1/2 a big leek
A nub of butter
1 tsp muscovado sugar
A pinch of salt
2 large eggs
2 tsp water
1/8 tsp salt
A large slice of country-style crusty bread, toasted
Freshly ground pepper
Begin by preparing the leeks: trim the root end off each leek, and slice them across their width into roughly ¼-inch-thick coins. Use a salad spinner to wash them if you have one; I don’t, so I just washed them carefully and shook the excess water off them.
- In a large skillet, melt the butter over medium-low heat. Add the leeks, the sugar, and the salt, and stir to mix. Cover the skillet to allow the leeks to begin to sweat a bit, and, stirring occasionally and adjusting the heat as necessary if they begin to cook too quickly, allow the leeks to cook for about 15 minutes, until they are fragrant, soft, and almost melting. [Here is where you add the crème fraîche if you aren’t distracted like me, and cook the leeks for another minute or so!] Set the skillet aside.
- In a small bowl, whisk together the eggs, water and salt. In a small saucepan, heat a dribble of olive oil over low heat. Pour the egg mixture in and whisk constantly (I used a wooden fish slice). When the mixture begins to coagulate ever so slightly and form tiny oatmeal-like lumps, begin a little dance of removing the pot from the heat and replacing it so that the eggs don’t cook too quickly, and reach all over the corners and bottom of the pot with your whisk. The eggs are ready when they resemble loose oatmeal; the process should take between 5 and 9 minutes.
- Place the slice of toasted bread on a plate, and spoon the scrambled eggs on top of it. Top the eggs with a layer of leeks. Serve immediately, with salt and pepper as needed.
- Serves one, with leftover leek.