Page title and description
Leeks and eggs on toast
Quick ideas
Leeks and eggs on toast
This is a quick lunch and nod to a classic leeks vinaigrette. A chopped anchovy and blob of mayo in the egg would make things a bit more indulgent.
Ingredients
- 1 large leek, trimmed and sliced
- 1 lemon
- 2 eggs, hard boiled and cooled
- handful of parsley, finely chopped
- 2 tsp capers, roughly chopped
- 2 small cornichons, finely diced
- celery salt
- 2 slices of good bread
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
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Step 1
Cook the leeks gently in a little butter or oil for 10-12 minutes until soft and silken. Season with a little salt and pepper and a squeeze of lemon.
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Step 2
Peel the eggs and roughly chop or grate them. Mix them with the parsley, capers and cornichons. Season with black pepper and a little celery salt, or sea salt if not. Toast the bread, pile on the warm leeks and top with the herby egg.
