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Saute all but the tomatoes briefly in hot olive oil, just until the leeks are golden and translucent. Mix in the tomatoes and remove from heat. Lightly oil a glass pie dish. Add the leek mixture and spread evenly over the bottom of the dish. Beat the eggs well and salt and pepper to taste. Pour over the leek mixture in the pie dish. Arrange the blossom over the top of the eggs and leeks, pushing them down gently into the eggs, but not submerging them. Sprinkle chives over the top. Bake in 350 degree oven until eggs are set.
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai