In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes. Add the potatoes and cook for 3 minutes longer. Season with salt ...

When Paul Kahan develops recipes, he starts with something traditional—like leeks vinaigrette, the time-honored French dish—then adds a twist. Here he substitutes fried eggs for the standard ...