Summer leeks are harvested around this time of year, so it’s time for another seasonal recipe.
It’s a brunch recipe but could also be eaten for dinner (for light eaters). It works perfectly with some sourdough bread on the side. Yes, I made my first sourdough loaf last week, and it was such a pain, but the result wasn’t too bad for a first-time wholemeal loaf.
The recipe is fairly easy and can be done in under 30 min, including cleaning the kitchen. I love the preserved lemon, which adds great freshness to it.
My mum and I both gave it a 7.8/10, but since it’s so easy, I’m tempted to give it an 8.3/10.
Let me know if you’d make this or, if you already have, whether you’d make it again!
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