Charlie Hibbert, head chef of Thyme at Southrop Manor Estate in Gloucestershire, has created this springtime dish, which makes an ideal brunch or lunch.
Ingredients: serves four
- 4-8 young leeks, depending on size
- 4 free range eggs
- 1 large autumn truffle – if you have a spare day, store the truffle in a sealed container with the unbroken eggs
- 1 tbsp unsalted butter
- Maldon salt flakes and freshly ground black pepper
- A grating of Parmesan
- Olive oil to serve
Method
- Place a medium pan of salted water on to boil. Peel off the outer leaves of the leeks and discard. Blanch the leeks in the boiling water until cooked – about four minutes. While they’re blanching, you can fry your eggs, crack them into a small non-stick frying pan over a medium heat and fry until cooked through.
- Once the leeks are cooked, lift them out of the pan and slice them lengthways. Melt the butter in a frying pan, put the leeks in cut side down and season with a pinch of salt and pepper, and cook over a medium to high heat for three to four minutes.
- Split the leeks between four starter plates, top with an egg on each. Finally, cover liberally with wafer thin slices of truffle and a little Parmesan on each. Season with a touch of salt and pepper and a little olive oil and serve.
Thyme, Southrop Manor Estate, Southrop, Lechlade, Gloucestershire GL7 3NX; thyme.co.uk
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