How to make: cheesy leeks on toast

Leeks are just coming into season this month and it's nice to have them back in the kitchen. They have been prized by cooks since Roman times and are now considered 'super' vegetables, as they are helpful in reducing bad cholesterol and linked to the lowering of the risk of heart disease. I think they are super because they taste fantastic and are so easy to cook

Ingredients

400g Leeks, trimmed

100g grated Gruyère Cheese

3 tbsp Crème Fraiche

1 tsp Worcestershire Sauce

1 tsp Dijon Mustard

1 tbsp Plain Flour

2 tbsp White Breadcrumbs

7 Eggs

6 slices of Bread

2 tbsp Olive Oil

Freshly ground Black Pepper

Method

Preheat the grill. Slice each leek through the middle lengthways, almost to the end. Rinse the leeks under the tap by fanning them out under the water.

Thinly slice the leeks widthways and place them in a sauté pan on a medium heat. You won’t need to add any fat as they will cook in the residual water they were rinsed in. Stir and cook them for 5 minutes until soft.

Remove the pan from the heat and add the cheese, crème fraiche, Worcestershire sauce, mustard, flour and breadcrumbs. Stir gently until everything is combined. Then mix in just 1 of the eggs and season with pepper.

Grill the bread and then place the pieces of toast in the bottom of a gratin dish. Drizzle them with olive oil and pile the leeks on top. Pop the dish under the grill for 5 minutes until brown and bubbling.

Use the same frying pan to fry the remaining 6 eggs and pop 1 on top of each serving of leeks on toast.