rinse the leeks and then slice into thin slivers. saute slowly in good butter, a bit of extra virgin olive oil, with a generous squeeze of lemon, salt, pepper. until soft. fry a couple of eggs. serve with a drizzle of your favorite extra virgin olive oil (the kind you save for drizzling), another squeeze of lemon, fresh grated asiago, a sprinkle of sea salt, a crackle of pepper.