Buttered Leek Tartine

Cranberry Sauce:
1/2 cup fresh cranberries
1 tablespoon white granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon fresh grated ginger
Pinch of salt
1 orange

Olive Oil
3 fresh sage leaves
1 leek
1 tablespoon unsalted butter
1 large egg
1 slice of bread (I used Challah)

1. To make the cranberry sauce, place a small saucepan over medium heat. Add the cranberries, sugar, vanilla, ginger and two tablespoons of water. Zest one orange and place its zest in the saucepan, along with the orange's juice, catching any seeds with your hand. Cook until the cranberries begin to pop. Using the back of a spoon or spatula, press them against the edge of the pot. Mix and allow to simmer for an additional 3-5 minutes, until mixture is the consistency of jam. Set aside.

2. Pour a few tablespoons of olive oil to a skillet. When the oil is hot, add the sage leaves, frying them on each side for about 30 seconds. Remove from the pan and drain on paper towels, sprinkling them liberally with salt.

3. Turn the heat down to medium-low and add the leeks, butter and a pinch of salt. Stirring frequently, cook the leeks until they're softened, about 10 minutes.

4. Meanwhile, add a few tablespoons of olive oil to a non-stick skillet. When the oil is hot, add the egg and cover the skillet with a lid. Cook until the white part sets, yet the yolk is still runny.

5. To assemble, warm the bread, if you like, smear a thin layer of cranberry sauce on, top with buttered leeks, and then the egg. Sprinkle with salt, pepper, and fried sage leaves. Leftovers taste good!

Yields 1 Tartine