Creamy cheese & truffle leeks on toast with eggs

Name: Creamy cheese & truffle leeks on toast with eggs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil; 2 cloves garlic, finely sliced; 3 leeks, finely sliced; 200 g pack Swiss chard; 2 No.1 Large British Free Range Longstock Gold Eggs; 290 g jar No.1 Creamy Cheese & Black Truffle Sauce for Pasta; 4 slice/s slices No.1 Sliced White Sourdough Bread; 4 slice/s No.1 Prosciutto Arrosto; No.1 Parmigiano Reggiano, finely grated, to serve

Elevate your on-toast situ with a luxurious cheesy truffle leek sauce. Try the leeks solo if you like, baked in a gratin or stirred through pasta or risotto.

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Serves2
CourseLunch
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
2 cloves garlic, finely sliced
3 leeks, finely sliced
½ x 200g pack Swiss chard
2 No.1 Large British Free Range Longstock Gold Eggs
½ x 290g jar No.1 Creamy Cheese & Black Truffle Sauce for Pasta
4 slice/s slices No.1 Sliced White Sourdough Bread
4 slice/s No.1 Prosciutto Arrosto
No.1 Parmigiano Reggiano, finely grated, to serve

Warm 1 tbsp oil in a deep saucepan over a low heat. Add the garlic, fry for 1 minute, then add the leeks with 50ml water. Cover with the lid and cook gently for 15-20 minutes, stirring occasionally, until softened. Add a little more water if needed.
Meanwhile, blanch the chard in a pan of boiling water for 3 minutes, then lift out and dress with a little oil and some seasoning. Soft-boil the eggs in the pan for 6 minutes, then plunge into a bowl of cold water and peel.
Add the truffle sauce to the leeks and stir over the heat for 2 minutes until piping hot. Toast the sourdough.
Divide the truffle leeks between the toasts, top with the halved soft-boiled eggs, then serve with the wilted chard, ruffles of prosciutto and the cheese.

Cook’s tip

No.1 Prosciutto Arrosto is marinated with lemon verbena and garlic, then slow roasted. You’ll have two slices leftover from the pack – perfect for an antipasti plate for one!

Typical values per serving when made using specific products in recipe