EGGY FARLS WITH BUTTERY STILTON LEEKS

Eggy bread has me dreaming of late nights and late mornings, energy gone. It's exactly what you want from a meal when your head's in a fuzz and your limbs won't move.

Slip, slap, pan, flip, flop.

I love using potato farls instead of bread. A good, spongy sourdough soaks up and holds in the moisture of the egg which is delicious, but with this recipe the farls are coated and crisped, melting away underneath the leeks so you almost don't need to chew. The salty butter and egg lightly fry up the square edges leaving a bit of crunch. Slice into the soft farl and the minty melted leeks, and your knees go giddy. These will be the best ten minutes of your day.

EGGY FARLS WITH BUTTERY STILTON LEEKS


serves2

prep 5 minutes
cooking time 5 minutes

ingredients
3 medium free-range eggs
pinch of chilli flakes
4 Irish potato farls
large knob of salted butter
generous pinch of salt
generous pinch of butter

large knob of butter
1 large leek
1/2 white onion or 3-4 shallots
50g stilton

2 heaps Godmother's Christmas tomato relish.

Finely chop the leeks and onion and set aside in a bowl. Crack three eggs into another bowl, whisk, and season well with salt, pepper and the chilli flakes. Put the farls in with the egg and turn a few times so that each side has been coated.

Heat a large knob of butter in two large frying pans, both on a medium-low heat.

Place the farls, one by one, into one frying pan and pour over the remaining egg mixture that has not been soaked up. Once the egg starts to cook, turn the farls over and fold over the egg around them. After about 30 seconds flip the farls again.

Meanwhile put the leek and onion into the other saucepan with the melted butter, and slowly fry. Add more butter - you'll want them to turn almost creamy. Stir in the stilton. Even creamier.

When the leeks are soft and the farls are crispy, it's time to serve. Pour the leeks onto the farl and serve with a large spoonful of homemade tomato relish. Now, silence.