Ingredients:
2 large leeks
1 lemon
4 slices crusty bread
1 1/3 cupsheavy cream
Kosher salt
8 eggs
4 tablespoonsbutter, divided
Freshly ground black pepper
Freshly grated Parmesan
Directions:
Remove the two outer layers of the leeks. Thinly slice the white and pale green parts. If they’re gritty, rinse them (no need to dry). Using a vegetable peeler, peel large strips of rind from lemon.
In a medium saucepan, combine heavy cream, 1/2 cup water, the leeks, and salt. Twist the lemon rinds over the pot to wake up their oils, then drop them in. Bring to a simmer over medium. Cook, reducing the heat as needed to maintain a gentle simmer, until the leeks are very soft, 7 to 10 minutes.
Meanwhile, keeping an eye on the cream so it doesn’t bubble over, in a small bowl or the measuring cup you used for the cream, whisk the eggs. Season with salt.
In a large nonstick skillet, melt butter over medium. Add 2 slices of bread and cook until golden on one side, 2 to 3 minutes. Transfer to plates, toasted side up, and repeat with more bread and, if needed, more butter. Hold on to the skillet.
When the leeks are done, turn off the heat. Whisk a couple tablespoons of the lemony cream into the eggs. Melt 2 more tablespoons butter in the skillet over medium-low (skip if there’s still butter left from before). Add the eggs and cook undisturbed until the eggs around the edges of the pan are set, then use a spatula to fold and scrape across the pan to form big, fluffy curds, 1 to 2 minutes.
Spoon plenty of leeks and cream onto the bread, then top with egg and a little more of the cream. Season with pepper and Parmesan.