Skillet Eggs with Leeks and Arugula

By ashleyeraas

Ingredients

• 2 thinly sliced leeks
• 2 tbsp butter
• finely chopped garlic clove
• pinch of salt
• 8 cups baby arugula
• 3 tbsp white wine
• 4 eggs

Preparation

Step 1

Directions

In a large skillet, saute 2 thinly sliced leeks in 2 Tbsp butter until soft. Add a finely chopped garlic clove and a pinch of salt and cook until fragrant. Stir in 8 cups baby arugula and 3 Tbsp white wine. Cook until the greens wilt; season with more salt and some pepper. Crack in 4 eggs, put the lid on, and cook over low heat until the eggs are lightly set.