Easter recipe: Charlie Hibbert’s egg, leeks and shaved truffle
Ahead of a glorious Easter weekend, “Charlie Hibbert, head chef of Thyme at Southrop Manor Estate in Gloucestershire, has created this springtime dish, which makes an ideal brunch or lunch”.
First published in ‘The Week’ and photographed by Rich Stapleton.
INGREDIENTS - Serves four
4-8 young leeks, depending on size
4 free range eggs
1 large autumn truffle – (if you have a spare day, store the truffle in a sealed container with the unbroken eggs)
1 tbsp unsalted butter
Maldon salt flakes and freshly ground black pepper
A grating of Parmesan
Olive oil to serve
Method
Place a medium pan of salted water on to boil. Peel off the outer leaves of the leeks and discard. Blanch the leeks in the boiling water until cooked – about four minutes. While they’re blanching, you can fry your eggs, crack them into a small non-stick frying pan over a medium heat and fry until cooked through.
Once the leeks are cooked, lift them out of the pan and slice them lengthways. Melt the butter in a frying pan, put the leeks in cut side down and season with a pinch of salt and pepper, and cook over a medium to high heat for three to four minutes.
Split the leeks between four starter plates, top with an egg on each. Finally, cover liberally with wafer thin slices of truffle and a little Parmesan on each. Season with a touch of salt and pepper and a little olive oil and serve.
