A quick and adaptable Welsh recipe from Beca Lyne-Pirkis
There are a few varieties of this famous Welsh recipe, including adding mashed potato and grating cheese on top of the egg. Other recipes use a hardboiled egg rather than cooking a fresh egg on top of the leeks.
I think this recipe is delicious and rather luxurious as I use bacon and cockles cooked with the sweet leeks and cream. Don’t be tempted to overcook the egg under the grill, as the runny yolk adds to the dish. Be sure to mop up the sauce with some crunchy bread.
A knob of butter
2 leeks, trimmed, washed and finely chopped
6 rashers smoky streaky bacon
125ml single cream
Heat a knob of butter in a frying pan over a low heat and sauté the leeks until soft—about 3-5 mins. Meanwhile, chop the bacon into small pieces and once the leeks are soft, add the bacon and fry over a medium-low heat, stirring continuously so that the leeks don’t catch.
Once the bacon is cooked and coloured slightly, add the cream and the cockles. Cook for a further 2 mins then taste to check the seasoning. Add a pinch of salt if needed, then remove from the heat.
Turn your grill on to medium. Divide the mixture between 4 ramekins or small oven dishes. Crack an egg into each dish and grind some pepper on top. Place under the grill until the egg is just cooked—this will only take around 2 mins.
Serve immediately, with some crunchy bread for dipping into your runny yolk.
Recipe: Beca Lyne-Pirkis