Serves 4 Prep: 15 min Cook: 30 min
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.