Leeks have been prized by cooks since Roman times and are now considered ‘super’ vegetables, as they are helpful in reducing bad cholesterol and linked to the lowering of the risk of heart disease. I think they are super because they taste fantastic and are so easy to cook.
100g grated Gruyère cheese
3 tbsp crème fraiche
1 tsp Dijon mustard
1 tbsp plain flour
2 tbsp white breadcrumbs
6 slices of bread
2 tbsp olive oil
freshly ground black pepper
1. Preheat the grill. Slice each leek through the middle lengthways, almost to the end. Rinse the leeks under the tap by fanning them out under the water.
2. Thinly slice the leeks widthways and place them in a sauté pan on a medium heat. You won’t need to add any fat as they will cook in the residual water they were rinsed in. Stir and cook them for 5 minutes until soft.
3. Remove the pan from the heat and add the cheese, crème fraiche, Worchester sauce, mustard, flour and breadcrumbs, Stir gently until everything is combined. Then mix in just 1 of the eggs and season with pepper.
4. Grill the bread and then place the pieces of toast in the bottom of a gratin dish. Drizzle them with olive oil and pile the leeks on top. Pop the dish under the grill for 5 minutes until brown and bubbling.
5. Use the same frying pan to fry the remaining 6 eggs and pop 1 on top of each serving of toast.
This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.