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Leek and arugula pan with eggs

Leek and arugula pan with eggs

Preparation time:
15 min
Difficulty level:

Nutritional values:

9 g
20 g
24 g


ButterButter 1 Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Arugula (fresh)Arugula (fresh) 50 g
Leeks, leeks (fresh)Leeks, leeks (fresh)1 (200 g)
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
White wine (12 % by volume, dry)White wine (12 % by volume, dry) 1 ½ Teaspoon


Step 1:
Cut leeks into thin rings. Sauté with butter in a large skillet until leeks are soft. Add salt and finely chopped garlic. Fry until pleasantly fragrant.
Step 2:
Add the arugula and the white wine and stir. Cook until the greens fall together. Season with pepper.
Step 3:
Crack eggs into the pan and place a lid on the pan. Cook over low heat for about 5 minutes until the fried eggs are firm.

Macronutrient distribution:

The recipe Leek and arugula pan with eggs is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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