Mark Hix makes soft boiled bantam egg with creamed leeks and Arbroath smokies

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Serves 4
Arbroath smokies are making a bit of a comeback and maybe in the past the bones and skin may have been a bit off putting but in this recipe the hard work is done before it goes on the plate. Bantam eggs are about two thirds of the size of a hens egg so make a less filling starter or brunch dish.
1-2 Arbroath smokie, skinned and boned, or about 300-350g smoked haddock fillet, skinned
Milk for poaching (if using the smoked haddock)
A couple of good knobs of butter
1 leek, halved, finely shredded and washed
250–300ml double cream
Salt and freshly ground black pepper
4 bantam eggs
1 tbsp chopped parsley