Golden-Browned Leeks with Savory Anchovy Dressing and Soft-Boiled Eggs

1. Preheat Oven

Preheat your oven to 425°F. This high heat will help the leeks caramelize beautifully.

2. Prepare Baking Sheet

Drizzle some extra-virgin olive oil over a rimmed baking sheet, then season it with kosher salt and freshly ground black pepper. Arrange the cleaned and trimmed leeks on the sheet, cut side down. Make sure each leek piece gets a nice coat of oil and seasoning.

3. Roast Leeks

Roast the leeks in the oven for an initial 15-20 minutes. At this point, give them a stir and continue roasting for another 15-20 minutes. You’ll know the leeks are done when their undersides are browned and they’re soft and slightly melted in texture. If the edges start to brown too quickly, move the leeks toward the center of the sheet to prevent burning.

4. Make Anchovy Dressing

While the leeks are roasting, make the anchovy dressing. In a small bowl, mash the anchovy fillets with a fork until they form a paste. Stir in the fresh lemon juice and 3-4 tablespoons of extra-virgin olive oil.

5. Dress Leeks

Once the leeks are perfectly roasted, pile them onto a serving dish. Pour the anchovy dressing over the warm leeks and toss gently to combine. Taste the dish and adjust the seasoning with more lemon juice, salt, or pepper if needed.

6. Add Eggs and Breadcrumbs

Arrange the soft-cooked eggs on top of the dressed leeks. Break the eggs slightly so the yolk oozes out, adding richness to the dish. Sprinkle the breadcrumbs over everything for a bit of crunch. Serve the leeks warm or at room temperature.