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Breakfast Tortillas with Leeks and Sunny-Side-Up Eggs
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Breakfast Tortillas with Leeks and Sunny-Side-Up Eggs

Servings 2

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.