Easter recipe: Charlie Hibbert’s egg, leeks and shaved truffle

A springtime dish which makes an ideal brunch or lunch

Egg, leeks and shaved truffle by Charlie Hibbert, chef director at Thyme
Egg, leeks and shaved truffle
(Image credit: Rich Stapleton)

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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