1 kg (2 1/4 lb) leeks, trimmed
6 tbsp (90 g) 3 oz unsalted butter
6 large eggs
6 tbsp freshly grated fontina cheese
1 tsp sweet paprika
salt
6 tbsp (90 g) 3 oz unsalted butter
6 large eggs
6 tbsp freshly grated fontina cheese
1 tsp sweet paprika
salt
method
1. Cut a slit down through the green leaves of the leeks, open them slightly and wash them well.
2. Bring a large saucepan of salted water to the boil, immerse the leeks and cook for about 10 minutes, or until tender.
3. Drain and arrange on a platter and keep them hot.
4. Melt the butter in a large pan, add the eggs and cook sunny-side up until the white is set.
5. Sprinkle a little salt on to the egg whites and arrange the eggs on the white part of the leeks.
6. Sprinkle with the grated Parmesan cheese, pour over the butter from the pan, sprinkle with the paprika and serve.
2. Bring a large saucepan of salted water to the boil, immerse the leeks and cook for about 10 minutes, or until tender.
3. Drain and arrange on a platter and keep them hot.
4. Melt the butter in a large pan, add the eggs and cook sunny-side up until the white is set.
5. Sprinkle a little salt on to the egg whites and arrange the eggs on the white part of the leeks.
6. Sprinkle with the grated Parmesan cheese, pour over the butter from the pan, sprinkle with the paprika and serve.
serving amount
serves 6
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