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Leek Top Breakfast Bread with Oozy Eggs Serves 6 1 cup warm water (110 degrees) 1-tablespoon honey 1 packet yeast ½ cup olive oil, divided 2 ½ all-purpose flour 2 teaspoons salt 6 leek tops, washed and cut into bite size pieces ¼ tsp chili flakes ½ cup farmer’s cheese or ricotta cheese 6 eggs Measure the warm water in a liquid measuring cup and then add the honey, yeast and ¼ cup olive oil. Whisk together and let the mixture sit for about 10 minutes, until it looks frothy. Using a wood spoon mix the flour, salt and water mixture until it looks like a shaggy dough ball. Take the dough out and knead by hand for a couple more minutes to make it smooth. Throw a bowl over the top of it on the counter and let it rise for 1 hour. Add the rest of the olive oil to a large sauté pan and add the leek tops. Sauté until golden about 8 minutes, and add the chili flakes Preheat your oven to 400 degrees In an 11-inch skillet carefully press the bread all the way to the edges and top with the leek tops and oil. Bake for 15 minutes. Take the bread out and crack the eggs and scatter the farmers cheese. Bake for another 5 minutes. Take out the bread, let it rest and serve.