Buttered Leek Tartine

Sandwiches, Snacks

I try to be a good person on the daily. When I’m going into the coffee shop, I always hold the door for the person behind me. I smile at strangers. I smile at cute babies…and even more at cute doggies. I give people the benefit of the doubt. I call my mama on the regular. I try to tell the truth even when it sucks. I eat my vegetables and I like it.

So, if all that doesn’t work and I’m sent to hell at the end, I guarantee it’ll look like a mall on Black Friday. There will be people and shopping carts everywhere. Babies will be crying (because they know what’s up!). There might even be a few lil’ people toppling over each other fighting over some game console I’ve never heard of. People will be outside in tents camping to get the best deal on a TV. It will look a lot like the weekend of Thanksgiving. That’s what my hell is.

My idea of heaven is cooking soup in colorful socks. What? Yes. Maybe even Vince Guaraldi’s A Charlie Brown Christmas will be blaring in the background. Cooking soup and making snacks! It’s my favorite pastime. This lil’ tartine is a perfect snack/breakfast/lunch meal.

Let’s talk about buttered leeks! Omygoodness. They’re my absolute favorite.

It’s basically what it sounds like: leeks cooked for about 10-15 minutes until they transform into soft, buttery goodness topped with a good sprinkling of salt.

Use whatever bread you have lying around. I had Challah.

If you have some leftover cranberry sauce in your fridge, go to town with that. If not, I included a small recipe for cranberry sauce below.

Fry an egg. Layer all of them.

Put on Christmas music. Order holiday cards online. Maybe buy some shoes online. Eat this snack.

But whatever you do, don’t go to the malls! They’re scary!

(Also, if you want do it. I’m not the boss of you. BYE!)

Buttered Leek Tartine

Print this recipe!

Cranberry Sauce:
1/2 cup fresh cranberries
1 tablespoon white granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon fresh grated ginger
Pinch of salt
1 orange

Olive Oil
3 fresh sage leaves
1 leek
1 tablespoon unsalted butter
1 large egg
1 slice of bread (I used Challah)

1. To make the cranberry sauce, place a small saucepan over medium heat. Add the cranberries, sugar, vanilla, ginger and two tablespoons of water. Zest one orange and place its zest in the saucepan, along with the orange’s juice, catching any seeds with your hand. Cook until the cranberries begin to pop. Using the back of a spoon or spatula, press them against the edge of the pot. Mix and allow to simmer for an additional 3-5 minutes, until mixture is the consistency of jam. Set aside.

2. Pour a few tablespoons of olive oil to a skillet. When the oil is hot, add the sage leaves, frying them on each side for about 30 seconds. Remove from the pan and drain on paper towels, sprinkling them liberally with salt.

3. Turn the heat down to medium-low and add the leeks, butter and a pinch of salt. Stirring frequently, cook the leeks until they’re softened, about 10 minutes.

4. Meanwhile, add a few tablespoons of olive oil to a non-stick skillet. When the oil is hot, add the egg and cover the skillet with a lid. Cook until the white part sets, yet the yolk is still runny.

5. To assemble, warm the bread, if you like, smear a thin layer of cranberry sauce on, top with buttered leeks, and then the egg. Sprinkle with salt, pepper, and fried sage leaves. Leftovers taste good!

Yields 1 Tartine

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Leave a Reply

  • Reply Smitten Foodie December 3, 2012 at 11:19 am

    I just want to gobble this up!! Leeks are underrated and so delicious, especially in butter. Thanks for sharing.

    Take care

  • Reply this is lemonade November 30, 2012 at 12:17 am

    Anything with a glorious fried egg on it makes me look twice. This sounds absolutely wonderful and so delicious! I also like the suggestion of caramelised onions as an alternative to leeks, mainly because my stomach doesn’t seem to handle them too well – great recipe, thanks! 🙂

  • Reply Rosemary November 28, 2012 at 10:14 am

    YUM!! This looks amazing! But my dad isn’t the biggest fan of leeks… Is there something I could use in replacement? Thanks!

    • Reply Adrianna November 28, 2012 at 10:56 am

      Carmelized onions might be cool!

  • Reply Sarah S. November 27, 2012 at 1:17 pm

    This looks beautiful!

    Do you use the whole leek though? I have a recipe that uses only the whites and light green part. I have no idea what to do with the darker green flat part.

  • Reply Meredith November 26, 2012 at 12:19 pm

    Wowz. Effin’ delicious! I heart snacks. I heart the very WORD snacks. Thank you! Truly. Because I’m a person who usually thinks I’m anything but adept in the kitchen. But if I can make snacks, there’s hope I’ll survive.

    Your blog rawks!
    P.S. I found you via Pinterest… and someone’s random pin. I’m Meredith- howdy! : )

    • Reply Adrianna November 26, 2012 at 12:26 pm

      Snacks is the coolest word EVER! And if you can make snacks, then you can make dinner. Official mantra via me. So glad you found me. Hai Meredith, hai!

  • Reply TARTESANDCARO November 26, 2012 at 10:52 am

    I will try your recipe ’cause im just hungry at any hour when I see that

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