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Leeks with mozzarella and egg at FnB

Chef Charleen Badman’s recipe for braised leeks with mozzarella and egg is a rags-to-riches story. “I like to take vegetables that people don’t like and present it to them in a way they haven’t tried it before,” Badman says. She tasted a

similar dish during a stint in New York City before introducing her version as a special at FnB in 2009. But she felt something was missing. Finally, she struck upon the idea of adding crunchy, mustardy bread crumbs to balance the softness and fattiness of the egg and mozzarella. Food & Wine took notice, giving the recipe rave reviews, and a star dish was born. “I want it to still have that special feeling even if it is a signature dish,” Badman says, which is why the menu item is seasonal and debuts when the leeks from McClendon’s Select are ready to harvest, usually in October. “[Waiting] makes you hungry for it. I want you to crave it.”


12 medium leeks
Small bunch of thyme
1 lemon, sliced
8 ounces whole-milk fresh mozzarella, chopped
4-6 eggs
2 tablespoons extra virgin olive oil, plus extra for frying eggs
Salt and pepper
1 cup water

Mustard crumbs:
1 cup dried bread crumbs
2 tablespoons whole-grain mustard

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