Cheddar Leek Egg Skillet

• 150 g (3 large eggs) — Large whole eggs, raw
• 40 g, coarsely grated — Cheddar cheese
• 100 g, thinly sliced and rinsed — Raw leeks
• 60 g — Raw baby spinach
• 8 g (about 2 tsp) — Unsalted butter
• 4 g (1 tbsp), chopped — Fresh chives
• 5 g (1 tsp) — Dijon mustard
• 0.4 g (about 1/8 tsp) — Fine salt
• 0.3 g (about 1/8 tsp) — Ground black pepper

Method

1. 1Clean the leeksSeparate the sliced leeks, rinse away any grit under cool water, and drain them thoroughly.Look for: The leek pieces are clean and no sand remains between their layers.
2. 2Soften the leeksMelt the butter over medium heat, add the leeks and salt, and cook for 6 minutes, stirring every minute.6 minLook for: The leeks are soft, glossy, and lightly golden without brown edges.
3. 3Wilt the spinachAdd the spinach and Dijon and stir for 2 minutes.2 minLook for: No raw leaves remain and the vegetables form a moist, even bed.
4. 4Make three wellsSpread the vegetables evenly and use the spoon to make three shallow wells.Look for: The wells are separated and expose the skillet surface without tearing the vegetable bed.
5. 5Add the eggsCrack one egg into each well, cover, and cook over medium-low for 5 minutes.5 minLook for: The whites are nearly opaque and the yolks are beginning to set.Safety: Wash hands after cracking the raw eggs.
6. 6Melt the cheddarScatter the cheddar and chives over the skillet, cover again, and cook for 1 minute.1 min · 160°FLook for: The cheddar is melted and the egg centers reach 160°F.Safety: Verify the thickest egg portion reaches 160°F.
7. 7Finish with pepperRemove the lid, add the black pepper, and serve directly from the hot skillet.Look for: The whites are fully opaque, the yolks are soft-set, and the cheese remains melted.Safety: Use a dry mitt on the hot skillet handle.