Gentle Butter-Fried Farm Eggs with Melted Leeks, Crispy Levain & Meyer Lemon Herb Salad

Instructions

1. 1

   Set a medium skillet over medium-low heat. Melt 1 tbsp French cultured unsalted butter with 1/2 tbsp extra virgin olive oil. Add the 1 medium leek and 1 French shallot along with a pinch of fleur de sel. Cook slowly, stirring occasionally, until deeply tender, sweet, and translucent without taking on heavy browning, about 8 minutes.

   8 min

   Tip: Low and slow is the secret to fondue de poireaux; if they start to color too quickly, drop the flame and add a splash of water.

2. 2

   While the leeks melt, toss the 3 breakfast radishes, 1/4 cup fresh chervil or flat-leaf parsley, 1 tbsp fresh tarragon, and half the 2 tbsp fresh chives in a small bowl with 1 tbsp extra virgin olive oil, 1.5 tsp Meyer lemon juice, 1/2 tsp Meyer lemon zest, and a pinch of fleur de sel. Set aside at room temperature.

   4 min

   Tip: Dress this just minutes before eating so the delicate chervil fronds don't wilt under the citrus acid.

3. 3

   Stir 2 tbsp crème fraîche, 1 tsp fresh thyme leaves, and a pinch of freshly cracked white pepper into the softened leeks. Cook for 1 minute until unctuous and creamy, then remove from heat and cover to keep warm.

   2 min

   Tip: The crème fraîche lends that rich bistro tang without feeling greasy.

4. 4

   In a wide nonstick or well-seasoned cast-iron skillet, melt 1 tbsp French cultured unsalted butter over medium heat. Add the 2 slices thick-cut country sourdough levain and fry gently for 2 to 3 minutes per side until golden, crisp on the edges, and buttery. Transfer to warm breakfast plates.

   4 min

   Tip: Gently pan-frying levain in butter creates a crackly, shatteringly crisp crust that holds up to the egg yolk.

5. 5

   Wipe out the skillet and place it over medium-low heat. Melt the remaining 1 tbsp French cultured unsalted butter until it begins to froth and foam gently. Crack all 4 large farm fresh eggs directly into the pan side-by-side. Cook gently over low heat, spooning the foaming warm butter over the whites, until the whites are just set and delicate but the yolks are completely runny and glossy, about 3 to 4 minutes.

   4 min

   Tip: Keep the heat gentle—you want tender, pillowy whites rather than blistered, rubbery edges. Basting cooks the top whites without flipping.

6. 6

   Spoon the warm creamy leeks over each piece of toasted levain. Top each slice with two gently pan-fried eggs. Scatter the remaining 2 tbsp fresh chives, a shower of fleur de sel, and a grind of freshly cracked white pepper directly over the yolks. Mound the bright radish and herb salad alongside or right over the top and serve immediately.

   3 min

   Tip: Pierce the yolk immediately at the table so it marries with the warm leeks and crusty bread.