Leek and Poached Egg Fillo Sandwich

Cook Time 30 minutes

Servings 4

Ingredients

4 sheets of thick fillo pastry
75g butter, melted
Sea salt

Leek fondue
3 leeks, discarding green tips and finely slicing the white part
15g butter
2 tbs. olive oil
1 tbs. cream
1 tbs. Mustard
Squeeze of lemon

4 eggs, very fresh
1 tbs. white vinegar

Method

To prepare the leek fondue, melt the butter and oil in a frying pan and add the leeks. Cook on a low heat for 20 -25 minutes until soft and translucent but not coloured.  Now add the cream, mustard and lemon juice and cook for a further 5 minutes, seasoning with salt and pepper. Keep in a warm.

In the meantime, pre heat the oven to 180°C and grease two large baking trays.
Brush the first piece of pastry with butter. Repeat the process with another three layers of fillo. Now cut in half vertically and sandwich both fillo halves together. Using a ruler cut diagonally 4 times to form 8 triangles.  Now place on a baking tray and bake for 6-8 minutes or until golden brown. Remove from the oven and allow to cool.

In a saucepan bring water and the vinegar to the boil, and then turn down to a simmer. Gently crack eggs into a glass, one at a time and slip into the water. Poach for 2-3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season with salt and pepper.

To assemble place a spoonful of the leek fondue on the base of one of the triangles place egg on top followed by another triangle of fillo.