Last night I wanted something really tasty but light for dinner having enjoyed a rather large lunch earlier in the day. I was wracking my brains as to what could satisfy the taste buds whilst also not taking up my evening with preparations. With the help of a little inspiration from Rachel Khoo's book The Little Paris Kitchen, I decided that some deliciously soft leeks, beautiful Serrano ham and a couple of meltingly gooey poached eggs were the perfect combination. The longest part of the meal to cook was the leeks, and with the lid on they only took about 20 minutes.
Ingredients:
1 x leek
4 x slices of Serrano/Parma ham
4 x free range/organic eggs
Knob of butter
Glug of cider vinegar (or any other vinegar except balsamic!)
Salt & Pepper
Method:
Trim the leeks and slit them down the middle with a knife and rinse thoroughly. Chop into rounds and place in the melted butter over a low heat - stirring occasionally.
After the leeks have been softening about 10 minutes, heat a pan of water with a glug of vinegar in so that the bubbles go really small. Once it is boiling, lower the heat to a simmer and whisk the water very fast in one direction. Slip the eggs in one by one. Remove from the water after 2 minutes of gentle simmering and drain thoroughly.
Lovingly drape two pieces of Serrano ham on a plate, followed by a large spoonful of buttery leeks. Finally position on both eggs, followed by some liberal grinds of pepper.
The way that the poached egg oozes over the ham and leeks creating a rich creaminess is just divine, and still leaves you feeling as though you've had a light dinner.
Perfect!
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