Ingredients
2 tbsp olive oil
1 large leek, sliced
1 garlic clove, crushed
good pinch chilli flakes, plus extra to serve
2 eggs
2 slices of sourdough
2 tbsp Greek yogurt
squeeze of lemon
Method
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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.
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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.
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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.
PER SERVING
829 kcals • fat 42g • saturates 12g • carbs 69g • sugars 11g • fibre 9g • protein 39g • salt 2.6g
