Riverford Wicked Leeks
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.


Quick ideas  


  • 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


  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.
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