Smoked mackerel, courgette & butter bean salad
Get a dose of omega-3 in this gluten-free salad that takes just 15 minutes to prepare. It's ideal for a quick and easy midweek supper, or a filling lunch
Chilli & garlic leeks with eggs on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 2 tbsp olive oil
- 1 large leeksliced
- 1 garlic clovecrushed
- good pinch chilli flakesplus extra to serve
- 2 eggs
- 2 slices of sourdough
- 2 tbsp Greek yogurt
- squeeze of lemon
Nutrition: Per serving
- kcal829
- fat42g
- saturates12g
- carbs69g
- sugars11g
- fibre9g
- protein39g
- salt2.6g
Method
step 1
Heat 1 tbsp oil in a frying pan, add the leeks, garlic, chilli and a good pinch of seasoning and cook until the leeks have softened, about 6-8 mins.
step 2
Once the leeks are nearly done, push them to the side of the pan and fry the eggs in the remaining oil. Cooking over a medium heat to begin with ensures cooked whites and runny-yolk satisfaction.
step 3
Toast the bread, then spread each slice with some Greek yogurt, top each with the leeks and squeeze over the lemon. Top with a fried egg, a scattering of sea salt and a few more chilli flakes to serve.
