A great breakfast, brunch or lunch recipe that uses up those odds and ends lurking in your fridge. I made this recipe when I came across a jar of Moustards Spiced Orange whole grain mustard just before Christmas. I wanted to create something tasty that would use the mustard in a way many people might not think to do. So I created a creamy sauce for the kale, leeks and eggs to bathe in with great results.I think it might even be good enough for the likes of Jim and Lucy of Exeter Cookery School and there recipe competition. Give the recipe a try and see what you think. If you create this at home then please do share photos with me on my social media platforms. (Twitter, Instagram and Snapchat)
Serve this with some crusty warm bread with salted butter or even on top of some hot buttered toast. Using in season local vegetables and local free range organic eggs it’s a great way of adding to your 5 a day!
- 1 large leek, washed and thinly sliced
- Olive oil
- 100g washed and chopped kale
- 200ml sour cream
- 1 1/2 tsp whole grain mustard (I used Moustards spiced orange)
- 15g fresh parsley, chopped
- 25g mature cheddar (I used Quicke's)
- 4 eggs (I used Shillingford Organics)
- Salt and pepper
- Sauté the leeks in a frying pan with a little olive oil for 4-5 minutes. Add the kale and cook for another 3-4 minutes. Or until kale softens.
- Stir in the creme fraiche and mustard and simmer for 1-2 minutes. Add the fresh parsley.
- Make 4 hollows in the mixture and crack in the eggs. Cook for a minute and then place the pan under the grill for 3-4 minutes until the eggs are almost set. Sprinkle over the cheese and return to the grill to brown. Season with salt and pepper.