Читать книгу The Joyful Home Cook - Rosie Birkett - Страница 12

Three-cornered leek and scrambled eggs on toast

Serves 2

Three-cornered leeks often get mistaken for wild garlic, thanks to their allium scent, green stems and pretty white flowers, but they are easy to tell apart. Where wild garlic has fat, flat green leaves and open, star-shaped flowers in clusters, these wild leeks have hollow, three-cornered stalks and droopy, edible bell-shaped flowers, similar to bluebells, except they are white with green stripes running down them. They are in season in the UK from spring until early summer, and have a gentle, mellow green onion-chive flavour which is lovely layered into green salads, added to wilted greens or stir fries. If you can’t find wild leeks use baby leeks, chives or spring onions instead.

4 eggs

25g salted butter, diced, plus extra for spreading

50g three-cornered leek, baby leek or spring onion, washed and roughly chopped

2 slices of sourdough (shop-bought or (see here))

pink peppercorns or dried chilli flakes, to taste

sea salt and freshly ground black pepper

three-cornered leek or chive flowers, to serve (optional)

1 Crack the eggs into a bowl or jug. Whisk lightly with a fork, just to break up the yolks, then stir in three-quarters of the diced butter.

2 Heat a small non-stick frying pan over a medium heat. Add the remaining butter to the pan, followed by the three-cornered leek. Season with salt and cook for a minute or two, stirring, until it has wilted into the melted butter. Toast the bread and warm two plates.

3 Add the egg mixture to the pan with the leeks and cook, stirring, until all the butter has melted and the eggs are coagulated but still silky and creamy. Butter the toast and top with the scrambled eggs, season with salt and some freshly ground pink or black peppercorns or chilli flakes and garnish with some of the three-cornered leek flowers, if you can find some.