225 g (8 oz) leeks, trimmed and sliced
25 g (1 oz) margarine
30 ml (2 tbsp) plain flour
300 ml (1/2 pint) milk
salt and freshly ground black pepper
8 hard boiled eggs, shelled and thickly sliced
225 g (8 oz) tomatoes, skinned and sliced
50 g (2 oz) cheddar cheese
25 g (1 oz) margarine
30 ml (2 tbsp) plain flour
300 ml (1/2 pint) milk
salt and freshly ground black pepper
8 hard boiled eggs, shelled and thickly sliced
225 g (8 oz) tomatoes, skinned and sliced
50 g (2 oz) cheddar cheese
method
1. Blanch the leeks: put into a pan of boiling salted water for 5 minutes. Drain well.
2. Melt the margarine in a pan and stir in the flour. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring all the time until it thickens. Season.
3. Layer the eggs with the leeks in four individual 300 ml (1/2 pint) gratin dishes. Spoon over the white sauce and cover with sliced tomatoes. Top with the grated cheese. Cook at 220°C (425°F) mark 7 for about 15 minutes until golden brown.
2. Melt the margarine in a pan and stir in the flour. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring all the time until it thickens. Season.
3. Layer the eggs with the leeks in four individual 300 ml (1/2 pint) gratin dishes. Spoon over the white sauce and cover with sliced tomatoes. Top with the grated cheese. Cook at 220°C (425°F) mark 7 for about 15 minutes until golden brown.
serving amount
serves 4
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