Mediterranean Egg and Leek Delight
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!
Ingredients
- 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
Instructions
- Get your bloody hands moving! Chop the leeks into 1-inch pieces and set aside.
- 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.
- What's taking you so bloody long?! Add the water to the Instant Pot and bring to a boil.
- 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.
- 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.
- Get it moving! Close the Instant Pot lid and make sure the valve is set to "sealing". Pressure cook on high for 5 minutes.
- For Pete's sake! Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
- Finally! Serve hot, garnished with chopped fresh herbs if you bloody well please.
This dish is a bloody masterpiece, if I do say so myself. The leeks add a depth of flavor and texture that's simply divine. And with the eggs cooked to perfection, you'll be begging for more. So, get in the kitchen and start cooking, and don't make me have to come over there and do it myself!