Last week, I bought some leeks.  I thought perhaps I’d make some soup, but it was in the mid-to-high 90s every day.  With vegetarians coming over to dinner and red potatoes languishing in my pantry, I was once again inspired by France.

Leeks are delicious members of the onion family, though they are also famous for catching and keeping dirt.  Once chopped, one or more water baths with much swooshing is necessary to release the grit trapped in between the many layers.

Heat a tablespoon each of olive oil & butter in a skillet at medium heat, add 2 chopped and cleaned leeks, and cook till soft–about 10 minutes, stirring occasionally.

While the leeks cook, slice 8 ounces small potatoes.

I believe that good is not the enemy of perfect (or I try to live as if I believe this), and so I keep pie crusts from Trader Joe’s in my freezer.  De-frost, press into a tart pan (or pie dish, or even a 9-inch round cake pan), lay down a layer of foil or parchment, and pour some rice, dried beans, or fancy pie weights into the middle of the crust (to keep it from putting on airs and getting all bubbly while it bakes).

Bake in a 375 degree oven for 10 minutes.

Remove the rice/beans/weights, and let the tart crust cool slightly.

Add potatoes to the leeks in the skillet, along with about 2/3 cup liquid–some cream, some wine, some broth–whatever is on hand and sounds desirable.  Season with salt and pepper, and some thyme or parsley or sage or rosemary–anything that seems Frenchy and that happens to be fresh.  For me, today, it was thyme.  I even threw a few sprigs on top of the tart for good measure.

Add the potato-leek mixture to the tart crust and spread evenly.  Sprinkle with cheese if desired (I meant to, and forgot).  Bake for 35-45 minutes at 375 degrees.

Because of the temperature outside, I served this room temperature–you can also serve it warm.  With a little vinaigrette & some greens, it’s a perfect lunch or dinner.

Melty, broiled ham & cheese with a runny fried egg–what’s not to like?

When I first went to Paris probably 15 years ago, I did not learn the brilliance of this dish.  I may have even turned up my nose at it–no wonder my parents were frustrated!  That little girl had no sense, absolutely no sense at all.

I’ve now learned my lesson.  It’s a favorite sick-food of mine, and easy enough both for sick girls and for well-meaning husbands to attempt!

For two sandwiches, melt a tablespoon of butter into a small saucepan (medium heat).  Add a tablespoon of flour, and whisk.  The flour will start to brown–this is good!–and once it’s a nice caramel color, add about 2/3 cup milk and continue whisking.  The mixture will thicken, and now, you’ve made bechamel sauce!  Congratulations!

We’re not done yet.  Add a healthy handful, maybe a bit more than 1/2 cup, of a good hard cheese like gruyere, parmesan, or little bits of whatever is in your fridge.  Now, you have Mornay sauce.  Isn’t that much better?

Now, take four slices of bread (the airier the better, as to soak up the sauce), spread two with mustard, and layer a slice or two of ham with a slice of cheese (can be something different–I had Havarti–or the same as above), and top with the other slices of bread.  Pour the Mornay sauce over the top, and sprinkle a few tablespoons of grated gruyere on top.  BROIL.

While broiling, heat up your nonstick skillet and fry two eggs.  Once the cheese is bubbling on the sandwiches, take ’em out, top ’em with an egg, and grab a fork & knife–no way to eat this “sandwich” with fingers!