Prep time: 20 min | Cook time: 10 min | Ready In: 30 min
4 leeks, white stems and dark green leaves
4 bacon strips
4 whole grain pitas
1-1/2 cups monterey jack cheese, shredded
black pepper, to taste
Preheat the oven to 425 degrees.
Cut leeks where the white stems meet the green leaves and wash thoroughly. Then, cut crosswise into thin slices and set aside, keeping the greens separate from the whites.
Fry the bacon to your liking over high heat, drain on paper towel but reserve the bacon grease in the skillet. Reduce heat to medium, add the sliced leek greens and cook until they start to wilt, approx. 5 minutes. Add the white leeks and cook for 5 minutes, stirring occasionally until all the leeks are soft.
Place the pitas on baking sheets and brush generously with olive oil. Be sure to coat the edges.
Chop the bacon, then top each pita within equal heaping of leeks, cheese and bacon. In the center of each pita, make a small well with a spoon. Crack an egg into it. Bake until the egg whites are set but the yolks are still slightly runny, approx. 10-12 minutes.
Sprinkle with freshly ground pepper and serve.