Mediterranean Egg and Leek Delight

Mediterranean Egg and Leek Delight
Chef Brainy
What Started it all:
Eggs, Leek, vegetable oil, instant pot

You bloody well better be ready for a taste sensation, because this dish is going to blow your mind!


  • 8 eggs
  • 2 large leeks, white and light green parts only
  • 1/4 cup vegetable oil
  • 1 cup water
  • Salt and pepper to taste
  • 1 tablespoon olive oil


  1. Get your bloody hands moving! Chop the leeks into 1-inch pieces and set aside.
  2. Don't make me come over there! Heat the vegetable oil in the Instant Pot over medium-high heat. Add the chopped leeks and cook until they're softened and lightly browned, about 5 minutes.
  3. What's taking you so bloody long?! Add the water to the Instant Pot and bring to a boil.
  4. Now, pay attention! Crack the eggs into a large bowl and whisk them together with a fork. Add a pinch of salt and pepper to taste.
  5. Don't be a bloody amateur! Pour the egg mixture over the leeks in the Instant Pot. Add the olive oil and give it a good stir.
  6. Get it moving! Close the Instant Pot lid and make sure the valve is set to "sealing". Pressure cook on high for 5 minutes.
  7. For Pete's sake! Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
  8. Finally! Serve hot, garnished with chopped fresh herbs if you bloody well please.

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