It is a wonderful and simple, two-component breakfast offer. Delicate and sweet taste of browned leek gives a unique character to fried eggs. Anyone who has not tried such a version of scrambled eggs should make up for it quickly.
Eggs are a source of full-value protein, easily assimilable by the body. It is a reference protein containing all amino acids, including essential ones, which the body cannot produce on its own.
- 1 large pore
- eggs 2 pcs./pers.
Wash, peel and slice to a thickness of about 0.5 cm. Melt the butter in a frying pan and add the leek slices, a little bit of salt. When the leek softens and gently browns, carefully push in the eggs so that the egg yolk does not melt.
After a few moments, when the bottom of the eggs cuts off, roll over the eggs with a wide wooden spoon so that the white beads from both sides. Fry for a while more and you’re ready! It tastes best with homemade bread.