Butter-soft eggs with sweet leeks and beetroot

Leek and beetroot eggs sit in a cast iron skillet

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

Silky eggs meet sweet, slow-softened leeks and earthy beetroot in this vibrant, comforting dish. Warm spices and foaming butter bring richness, balanced with fresh dill, peppery watercress and cool yoghurt. It’s a nourishing and wonderfully simple dish that’s ideal for an easy brunch or a relaxed weeknight supper.

1 tbsp olive oil
1 onion
150g leeks (1 medium or 3 baby leek)
250g cooked beetroot
80g watercress
1 tsp ground cumin
25g dill
4 Old Cotswold Legbar eggs
100g Greek yoghurt
40g salted butter
1/2 tsp paprika
Pinch chilli flakes
Salt and pepper

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Peel and thinly slice the onion and leeks. Heat the oil in a large nonstick frying pan over medium heat. Add the onions and leeks and a pinch of salt and cook to soften for 8–10 minutes, stirring occasionally.

Dice the beetroot, chop most of the dill and discard any thick watercress stems. Add the cumin and beetroot to the pan and toss for 1 minute. Add the chopped dill and most of the watercress (reserving a few small leaves to garnish) to wilt.

Make holes in the mixture and crack in the eggs, seasoning each one with a pinch of salt. Cover and cook for about 4 minutes until the eggs are cooked.

Meanwhile, melt the butter in a small saucepan with the paprika, chilli flakes and a pinch of salt until foaming.

Dot the Greek yoghurt over the egg mixture, then pour over the foaming butter and sprinkle over the remaining dill and watercress.

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Leek and beetroot eggs sit in a cast iron skillet

Butter-soft eggs with sweet leeks and beetroot

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2

Silky eggs meet sweet, slow-softened leeks and earthy beetroot in this vibrant, comforting dish. Warm spices and foaming butter bring richness, balanced with fresh dill, peppery watercress and cool yoghurt. It’s a nourishing and wonderfully simple dish that’s ideal for an easy brunch or a relaxed weeknight supper.

Method

Peel and thinly slice the onion and leeks. Heat the oil in a large nonstick frying pan over medium heat. Add the onions and leeks and a pinch of salt and cook to soften for 8–10 minutes, stirring occasionally.

Dice the beetroot, chop most of the dill and discard any thick watercress stems. Add the cumin and beetroot to the pan and toss for 1 minute. Add the chopped dill and most of the watercress (reserving a few small leaves to garnish) to wilt.

Make holes in the mixture and crack in the eggs, seasoning each one with a pinch of salt. Cover and cook for about 4 minutes until the eggs are cooked.

Meanwhile, melt the butter in a small saucepan with the paprika, chilli flakes and a pinch of salt until foaming.

Dot the Greek yoghurt over the egg mixture, then pour over the foaming butter and sprinkle over the remaining dill and watercress.

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Ingredients

1 tbsp olive oil
1 onion
150g leeks (1 medium or 3 baby leek)
250g cooked beetroot
80g watercress
1 tsp ground cumin
25g dill
4 Old Cotswold Legbar eggs
100g Greek yoghurt
40g salted butter
1/2 tsp paprika
Pinch chilli flakes
Salt and pepper

Recipe Card