Easter recipe: Charlie Hibbert’s egg, leeks and shaved truffle
A springtime dish which makes an ideal brunch or lunch

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
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
-
Deaf Republic: ‘an experimental epic of war and resistance’
The Week Recommends Ukrainian-American writer Ilya Kaminsky’s poetry collection is brought to the stage in this ‘enthralling’ production
-
The Week US subscriptions FAQ
How to manage your subscription, get digital access, enquire about delivery problems and renew gift subscriptions
-
10 upcoming albums to stream during spooky season
The Week Recommends As fall arrives, check out new albums from Taylor Swift, Jeff Tweedy, the Lemonheads and more
-
Rigatoni with 'no-vodka sauce' recipe
The Week Recommends Comfort food meets a clever alcohol-free twist on a classic
-
One great cookbook: 'Jam Bakes'
The Week Recommends A guide to pristine jam-making, plus the baked goods that love them
-
One great cookbook: 'Salt to Taste'
The Week Recommends Your roadmap to satisfying Italian home cooking
-
Broccoli and lentil salad with curried tahini and dates recipe
The Week Recommends Flavoursome and healthy, this creamy salad is perfect as part of a mezze
-
Spring greens and chickpea curry recipe
The Week Recommends This mouthwatering curry is quick to throw together
-
Kartoffelsalat (potato salad) recipe
The Week Recommends German dish is fresh, creamy and an ideal summer meal
-
Lemon and courgette carbonara recipe
The Week Recommends Zingy and fresh, this pasta is a summer treat
-
Thai fish pie with crispy turmeric potatoes recipe
The Week Recommends Tasty twist on the Lancashire hot pot is given a golden glow