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.
  • butter
  • salt


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.

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Recipe Name
Ovary on the leeks
Author Name
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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