Sunny-side-up eggs are a celebration of spring that bring color and energy to our plates. Here, we lay them on a bed of sautéed spring leeks, which are mixed with thyme, yogurt, and a dash of lemon zest for fresh, tangy flavor. It’s a dish that features the essential staples of spring while remaining easy to prepare for breakfast or lunch.
Sunny-side-up eggs
A sunny-side-up egg has fully cooked whites and a warm but runny yolk. Here are some tips for perfect eggs every time:
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- Heat the olive oil on medium heat. You’ll know it’s ready when it shimmers.
- Crack the eggs into ramekins first, then pour gently into pan.
- Cover the pan with a lid, reduce the heat, and allow the steam to help cook the egg.
From start to finish, it will take about 3 minutes.
This recipe originally appeared on alive.com as “Breakfast Tortillas with Leeks and Sunny-Side-Up Eggs.”
Breakfast Tortillas with Leeks and Sunny-Side-Up Eggs
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Ingredients
- 1/4 cup plain Greek yogurt
- 1 tsp lemon zest plus more, to garnish
- 3 Tbsp extra-virgin olive oil divided
- 1 1/4 cup finely chopped leek pale green and white parts only
- 1 tsp fresh thyme
- 1/8 tsp black pepper
- 2 corn or flour tortillas
- 2 large organic eggs
- 1 Tbsp Parmigiano Reggiano or Grana Padano grated
Instructions
- Combine yogurt and lemon zest and set aside.
- In medium skillet, sweat leeks in 1 Tbsp olive oil over medium-low heat for approximately 2 minutes. Add thyme, salt, and pepper and continue to cook for a further 2 to 3 minutes, until leeks are soft. Set aside and keep warm.
- Warm tortillas in toaster or oven. At same time, fry eggs in remaining 2 Tbsp olive oil.
- Combine yogurt and leeks and spread over tortillas. Top each with egg and garnish with cheese and lemon zest. Serve immediately.
