Leeks and eggs on toast recipe image

Print 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.

Category

Quick ideas  

Ingredients

  • 1 large leek, trimmed & sliced
  • 1 lemon
  • 2 eggs, hard boiled & cooled
  • Handful of parsley, finely chopped
  • 2 tsp capers, roughly chopped
  • 2 small cornichons, finely diced
  • Celery salt
  • 2 slices of good bread

Method

  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes