Three-cornered leek & scrambled eggs on toast

Use three-cornered leeks or substitute with baby leeks or spring onions and chive flowers to similar effect, making simple scrambled eggs more special for spring

  • Prep:10 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 480
  • fat 30g
  • saturates 15g
  • carbs 30g
  • sugars 2g
  • fibre 2g
  • protein 21g
  • salt 1.8g


  • 4 eggs
  • 25g salted butter, diced, plus extra for spreading
  • 50g three-cornered leek, save the flowers to serve, or use baby leeks, or spring onions (about 4), washed and roughly chopped, and chive flowers to serve (optional)
  • 2 slices sourdough bread
  • pink peppercorns or dried chilli flakes, to taste


  1. Crack the eggs into a bowl or jug. Whisk lightly with a fork, just to break up the yolks, then stir in three-quarters of the diced butter and season.

  2. Heat a small non-stick frying pan over a medium heat. Add the remaining butter to the pan, followed by the three-cornered leek. Season with salt and cook for a minute or two, stirring, until it has wilted into the melted butter. Toast the bread and warm two plates.

  3. Add the egg mixture to the pan with the leek and cook, stirring, until all the butter has melted and the eggs are just about set but still silky and creamy. Butter the toast and top with the scrambled eggs, season with salt and freshly ground pink or black peppercorns or chilli flakes, then finish with some of the three-cornered leek flowers.

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