Leek stir-fry is a peppery, buttery skillet of sweet leeks and jammy eggs, all made in the Instant Pot on Sauté. Mustard seeds crackle in olive oil before the leeks soften with butter, then three eggs set right on top with rosemary and chili flakes. It is dinner-in-fifteen-minutes food at its most humble and satisfying.
Leek Stir-Fry
(Total Time: 15 MIN| Serves: 2)
Ingredients:
1 cup (240 ml) leeks, chopped into bite-sized pieces
3 eggs
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
Spices:
1 tsp mustard seeds
1 tbsp (15 ml) dried rosemary
¼ tsp chili flakes
¼ tsp salt
Directions:
- Rinse leeks under cold running water. Drain in a large colander and place on a clean work surface. Using a sharp knife, cut into one-inch long pieces. Set aside.
- Plug in the instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add mustard seeds. Stir-fry for 2-3 minutes.
- Now add leeks and butter. Cook for 5 minutes, stirring constantly. Gently crack three eggs and season with dried rosemary, chili flakes, and salt.
- Cook until set, for approximately 4 minutes. Turn off the pot.
- Serve immediately.
Per Serving(Calories 292| Total Fats 26.5g | Net Carbs: 6g | Protein 9g |Fiber: 0.8g)
Pro Tips
- Rinse the chopped leeks thoroughly in a colander — soil hides between the layers and no amount of cooking makes sandy leeks edible.
- Let the mustard seeds pop fully in the oil before the leeks go in; under-cracked seeds taste bitter instead of nutty.
- Crack the eggs over the leeks and cover briefly if you like the tops set; the residual heat cooks the whites through without flipping.
- Dried rosemary is powerful here — keep to the tablespoon and rub it between your palms as it goes in to wake up the oils.
Frequently Asked Questions
Can I use spring onions instead of leeks?
Yes, though they cook faster — give them only two to three minutes before the eggs go in so they keep some bite and sweetness.
Is this a breakfast or a dinner dish?
Both. It stands alone as a light supper or makes a generous breakfast for two alongside bacon or leftover roasted vegetables.
Can I make it without an Instant Pot?
Any wide skillet works exactly the same way — crackle the seeds, soften the leeks in butter, and set the eggs on top over gentle heat.
What do I do with leftover leek stir-fry?
It's honestly best fresh, but it keeps a day in the fridge and eats well cold, crumbled over a salad with a squeeze of lemon.
Recipe Card
Ingredients
Method
- Rinse leeks under cold running water.
- Drain in a large colander and place on a clean work surface.
- Using a sharp knife, cut into one-inch long pieces.
- Set aside.
- Plug in the instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add mustard seeds.
- Stir-fry for 2-3 minutes.
- Now add leeks and butter.
- Cook for 5 minutes, stirring constantly. Gently crack three eggs and season with dried rosemary, chili flakes, and salt.
- Cook until set, for approximately 4 minutes.
- Turn off the pot.
- Serve immediately. Per Serving(Calories 292| Total Fats 26.5g | Net Carbs: 6g | Protein 9g |Fiber: 0.8g)
