Breakfast Tortillas with Leeks and Sunny-Side-Up Eggs
Servings
2
Servings
2
Ingredients
  • 1/4cup plain Greek yogurt
  • 1tsp lemon zestplus more, to garnish
  • 3Tbsp extra-virgin olive oildivided
  • 1 1/4cup finely chopped leekpale green and white parts only
  • 1tsp fresh thyme
  • 1/8tsp black pepper
  • 2 corn or flour tortillas
  • 2 large organic eggs
  • 1Tbsp Parmigiano Reggiano or Grana Padanograted
Instructions
  1. Combine yogurt and lemon zest and set aside.
  2. 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.
  3. Warm tortillas in toaster or oven. At same time, fry eggs in remaining 2 Tbsp olive oil.
  4. Combine yogurt and leeks and spread over tortillas. Top each with egg and garnish with cheese and lemon zest. Serve immediately.