Mushroom, Leek and Tarragon Pasta - Gordon Ramsay
Leeks and Mushrooms on Cheesy Toasts with Fried Eggs
Apr 11, 2014
Steve Giralt; Food styling by Vivian Lui; Prop styling by Marina Malchin
This big plate of eggs, cheesy toasts, and scrumptious sautéed veggies is simple and comforting, and works just as well for dinner as for breakfast or brunch.
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Prep Time: 0 hours 25
Total Time: 0 hours 25
1/4 c. olive oil
cremini or white mushrooms
1 tbsp. fresh lemon juice
2 tbsp. chopped fresh tarragon
slice country bread
Gruyère or Swiss cheese
- Heat 1 tablespoon oil in a large skillet over medium heat; add the leeks and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 7 to 8 minutes; transfer to a plate.
- Heat 2 tablespoons 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.
- Meanwhile, heat the broiler. Heat the remaining tablespoon 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.
- 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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Date: 01.12.2018, 04:47 / Views: 41574