Leeks, Mushrooms and Chestnuts with a Fried Egg

Leeks, mushrooms and chestnuts are three of my favourite things about autumn, and here they share one pan. Fifteen minutes, a fried egg on top, and lunch is ready.

The chestnuts bring a gentle sweetness, the mushrooms a deep, earthy flavour, and the egg gives you the protein that keeps you going through the afternoon. If three o’clock is usually your difficult moment, this is the kind of lunch I’d start with.

Servings

2

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

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Leeks, Mushrooms and Chestnuts with a Fried Egg

Soft leeks, golden mushrooms and sweet chestnuts from one pan, topped with a fried egg. A warm autumn lunch with plenty of protein, ready in 15 minutes.

Ingredients

• 2 leeks, washed and sliced
• 250 g (9 oz) mushrooms, sliced
• 150 g (5 oz) cooked chestnuts, roughly broken
• 2 eggs
• 2 tablespoons olive oil
• A few sprigs of fresh thyme
• 1 teaspoon cider vinegar
• Salt and freshly ground black pepper
• A handful of fresh herbs or salad leaves, to serve

Instructions

1. Heat 1 tablespoon of the olive oil in a wide pan and cook the leeks gently for 5 minutes, until soft.
2. Turn up the heat, add the mushrooms and thyme, and cook until golden.
3. Stir in the chestnuts and the vinegar, season, and divide between two warm plates.
4. Wipe the pan, heat the remaining oil and fry the eggs until the whites are set and the yolks still soft.
5. Place an egg on each plate and finish with the fresh herbs.

Serve with

A slice of good sourdough or a few boiled potatoes, if you are hungry.

Variations

No chestnuts? Use cooked white beans or a handful of walnuts. A poached or soft-boiled egg works just as well.

Vegetarian & gluten-free

This dish is naturally vegetarian and gluten-free.

Did you make this recipe?

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