Leeks and eggs on toast

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Leeks and eggs on toast

Serves 2 15 min
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.


  • 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


Prep time: 5 min
Cooking time: 10 min
  • 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.
  • 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.

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