Thursday, November 17, 2016

Leon Poached Egg Pots

I love the breakfast egg pots at Leon. Have you come across Leon before? They are largely based around London with branches at airports as well as a couple of other cities and their motto is 'naturally fast food'. I first went to a Leon at Heathrow airport but now there are several around where I work.

I still remember how good the egg pot was that I had at the airport three years ago - it was simple but a combination I hadn't come across before, with a poached egg, cheese sauce and chopped ham served in a little pot. I decided to make it for my husband and me for brunch last weekend and found this recipe on Lovefood, written by Leon founder Henry Dimbleby.

I didn't follow the recipe that closely as I didn't have any truffle oil to put in the cheese sauce and to poach the eggs I cheated and used 'poachies' - little bags that you crack the eggs into and put them in a pan of boiling water. I have an egg poaching pan, and a microwave egg poacher that I use sometimes at work, and have tried various ways to poach eggs and have found these to be the best by far, so I recommend them if you have trouble getting perfectly poached eggs!

So all I did was whip up a quick cheese sauce from a roux of flour and butter and then milk and melted cheese, poach the eggs and fry some chorizo. I served them in ramekins with the egg on the bottom, some salt and pepper, then the cheese then the chorizo on top - I can't begin to tell you how good these are!


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