Roasted leeks with fried eggs

    40 min

    Enjoy this vegetarian brunch dish of roasted leeks and spring onions topped with avocado vinaigrette, toasted almonds and fried eggs.

    1 person made this

    Serves: 4 

    • 2 leeks, cleaned, trimmed and sliced in half lengthwise
    • 3 spring onions, trimmed
    • 2 tablespoons clarified butter, melted
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon ground black pepper
    • Avocado vinaigrette
    • 1 ripe avocado, pitted and flesh scooped out
    • 180ml light olive oil
    • 1 lemon, juiced
    • 60ml red wine vinegar
    • salt and ground black pepper to taste
    • Toppings
    • 1 tablespoon olive oil
    • 2 eggs
    • 25g toasted flaked almonds
    • 1/8 teaspoon dried chilli flakes

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Place leeks and spring onions on a baking tray. Drizzle with butter. Add sea salt and pepper.
    3. Roast in the preheated oven until browned, 15 to 20 minutes.
    4. Prepare vinaigrette by blending avocado, 180ml olive oil, lemon juice, vinegar, salt and pepper thoroughly in a food processor.
    5. Heat 1 tablespoon oil in a pan over medium-low heat. Crack eggs into opposite sides of the pan and cook until whites are barely set and yolks are still runny, 2 to 3 minutes.
    6. Remove leeks and onions from oven and top with the fried eggs. Sprinkle almonds and chilli flakes on top. Finish with a drizzle of the avocado vinaigrette.

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