Ok, I took the concept from an article in this month's Bon Appetit. It just sounded so delectable I had to go straight to the grocery store and buy me some leeks. The article was correct in observing that Americans generally don't know what to do with leeks, other than throwing them dubiously into potato leek soup. Whereas Europeans, especially Belgians and French, treat it as a staple along with carrots, onions and potatoes.
One of the most versatile ways to prepare leeks, said the article, is to make a confit. This is done by melting a decent amount of butter, and saute-ing the leeks in it with some water and salt until they are limp and tender (about 20 min.). Then you can do pretty much anything you want with them (the article suggested Belgian leek tart). I paired my confit with slow-scrambled eggs, and also crumbles of feta cheese over saltines, nuked in the microwave for 10-20 seconds. Simply delicious. Someday I will make the leek tart also.
