Cut off the roots of the leeks. Slice the leeks lengthwise. Decide how much of the leek greens you want to use (I cut almost all dark green parts, as they are much tougher than the light green ones, but can be used for longer cooking when needed. Rinse out any dirt or sand, if too leeks are too dirty I use a brush to clean it from both sides.
Once it’s clean, chop it and cook on Olive oil till slightly golden. Remove leeks from the pan and cook 1 egg to your taste.
Top a Toast with fried egg and leeks, spice with salt and black pepper.