Eg­gand leek­bake

Serves 4 Prep: 15 min Cook: 30 min

Pick Me Up! - - EASY EATS... -

500g leeks, trimmed, halved and sliced length­ways

4 0g salted but­ter, plus ex­tra to grease

60g freshly grated Parme­san cheese

4 medium eggs

1 fill a large pan with water, add salt and bring to the boil. cook the sliced leeks in the boil­ing water for 5–10 min un­til they be­come soft and translu­cent. 2 drain the leeks and al­low them to cool. you can speed up this process by run­ning them un­der cold water but make sure they are drained thor­oughly af­ter­wards. 3 take a large fry­ing pan with a lid, grease with but­ter and place on a medium heat ar­range one-third of the leeks in an even layer over the bot­tom of the pan, then dot on a third of the salted but­ter and sprin­kle a third of the parme­san cheese evenly over the leeks. 4 re­peat this process twice more with the re­main­ing two-thirds of the leeks, but­ter and parme­san cheese. 5 cover the leeks and cook over a low heat for 20–30 min un­til the but­ter and parme­san cheese are bub­bling and the base of the leeks are start­ing to go crispy. 6 re­move the lid and crack the four medium eggs on top and sprin­kle each egg with a lit­tle salt. cook the eggs with the lid back on for ap­prox­i­mately 4–5 min or un­til they are cooked to your lik­ing. serve with but­tered toast, if you like.

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