Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

Fried bread with leek and poached egg

Fried bread with leek and poached egg

A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.

12,5944.9/5

Grade this recipe :

Last modified on: September 18th 2016

For 4 slices, you will need:

How long does it take?

PreparationCookingStart to finish
22 min.9 min.31 min.
Preservation: Should be eaten immediately
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
8 min.
Fried bread with leek and poached egg  : Photo of step #1 Prepare 1 leek, but do not split lengthways. Slice into rounds.

Any leek trimmings can be used in another recipe, such as leek and potato soup.
Stage 2
5 min.
Fried bread with leek and poached egg  : Photo of step #2 Trim the crusts off 4 slices bread and cut into shapes, if you wish (I have chosen lozenges here).
Stage 3
3 min.
Fried bread with leek and poached egg  : Photo of step #3 Butter the bread on both sides.

Set aside.
Stage 4
2 min.
Fried bread with leek and poached egg  : Photo of step #4 Pour 3 tablespoons olive oil into a frying pan on medium heat.

When hot, add the sliced leek...
Stage 5
5 min.
Fried bread with leek and poached egg  : Photo of step #5 ...and fry until just lightly browned (not too much).

Salt and pepper after cooking.

Set aside to keep hot.
Stage 6
4 min.
Fried bread with leek and poached egg  : Photo of step #6 Using the same pan, fry the buttered bread on both sides.

Prepare 4 Poached eggs.
Stage 7
2 min.
Fried bread with leek and poached egg  : Photo of step #7 Heat the plates, then put a slice of fried bread on each one.

Add a layer of sliced leek.
Stage 8
2 min.
Fried bread with leek and poached egg  : Photo of step #8 Lay a poached egg on top and serve immediately.
Stage 9
Fried bread with leek and poached egg  : Photo of step #9 For the best effect, split the egg open just before serving, so that some of the yolk runs down over the leek.

Serve with the split in the egg facing the diner.

Remarks

In this recipe, everything can be prepared in advanced , then reheated and assembled at the last minute. But the bread is best fried just beforehand.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
9218259 gr1739 gr137 gr
461 %99 %164 %21 %
Per 100 g
CaloriesProteins CarbohydratesFats
130837 gr247 gr19 gr
65 %14 %23 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 slices : 1.65 €
Per slices : 0.41 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Beurre d'escargot, Oaty walnut cake , Chocolate and matcha tea biscuits, Chaud-froid of grapefruit, pineapple and lime custard , French croissants, ... All
Poached eggsPoached eggs: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Eggs meurette, Eggs Benedict , Polenta with spinach and soft-poached egg, Tartine du pêcheur , ... All
BreadBread: You can get more informations, or check-out other recipes which use it, for example: White asparagus salad, Bread with Tomato , Eggs meurette, Italian toast, Warm autumn salad, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Summer Salmon Blanquette, Artichokes with beef, Vegetable stock, Filet mignon with mustard and tarragon sauce, Pan con tomate, ... All

visitors have also looked at

Soft fruits in sabayon
Soft fruits in sabayon
Surprise bread
Surprise bread
Scandinavian cocktail
Scandinavian cocktail
Butter cream
Butter cream
Tomato tatin
Tomato tatin

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page