Home
Recipes
Three-cornered leek & scrambled eggs on toast

Three-cornered leek & scrambled eggs on sourdough toast served on a plate

Three-cornered leek & scrambled eggs on toast

Name: Three-cornered leek & scrambled eggs on toast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 4 eggs; 25g salted butter diced, plus extra for spreading; 50g three-cornered leek save the flowers to serve, or use baby leeks, or spring onions (about 4), washed and roughly chopped, and chive flowers to serve (optional); 2 slices sourdough bread; pink peppercorns or dried chilli flakes, to taste

Rosie Birkett

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Use three-cornered leeks or substitute with baby leeks or spring onions and chive flowers to similar effect, making simple scrambled eggs more special for spring

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Asparagus with brown shrimp

A star rating of 4 out of 5.1 rating

Rhubarb & elderflower cake

A star rating of 4.8 out of 5.46 ratings

Spring salad with watercress dressing

A star rating of 3.8 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

4 eggs
25g salted butter

diced, plus extra for spreading
50g three-cornered leek

save the flowers to serve, or use baby leeks, or spring onions (about 4), washed and roughly chopped, and chive flowers to serve (optional)
2 slices sourdough bread
pink peppercorns

or dried chilli flakes, to taste

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal480
fat30g
saturates15g
carbs30g
sugars2g
fibre2g
protein21g
salt1.8g

Method

step 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 and season.
step 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.
step 3

Add the egg mixture to the pan with the leek and cook, stirring, until all the butter has melted and the eggs are just about set but still silky and creamy. Butter the toast and top with the scrambled eggs, season with salt and freshly ground pink or black peppercorns or chilli flakes, then finish with some of the three-cornered leek flowers.

Recipe from Good Food magazine, May 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now