This is a Sunday staple in our house. Perfect for mornings when you sleep in a little late, and fancy some brunch. (Brunch is my favourite meal, followed closely by linner.) It's so easy and sooooo yum, it's great to make when you have guests staying over as it looks like hard work.
All you need is leeks, soya milk (I've also used double cream), eggs, and grainy mustard. We make this dish so often, that it's earned it's own concatenated name, "Leggs".
Using one leek per person, finely slice the leek and sauté in a frying pan of butter and olive oil. When it starts to go a little soft, add a few tablespoons of soya milk, and a good few dollops of mustard. Sauté 5 minutes more until the mixture is very very soft.
In a ramekin (one per person), line the edges with the leek mixture, then crack two eggs over the top. Carefully pour in a small spoonful of soya milk, season generously with salt and pepper, and microwave with clingfilm wrapped tightly over the ramekin.
How long you microwave is up to you and how much you like jiggly bits of egg. I usually cook mine for 3 minutes, and The Husband's for 5. Keep in mind that the egg will keep cooking after you remove it from the microwave. Remove the film, stir, and let cool before eating.
