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Creamed leek crostini with bacon and poached eggs

Creamed leek crostini with bacon and poached eggs comes together with Olive Oil, Double Cream, and Ciabatta Drizzled With Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 2 slice

Method (preview)

1. 1

   Heat the olive oil in a frying pan, add the leek and garlic and fry for 3-4 minutes, or until softened.

2. 2

   Add the cream and season well with salt and freshly ground black pepper and simmer for one minute.

3. 3

   Heat a griddle pan until smoking. Add the ciabatta and griddle for two minutes each side, or until nicely toasted.

4. 4

   Add the bacon to the griddle pan and cook for two minutes on each side, or until golden-brown and cooked through.

5. 5

   To serve, place the chargrilled ciabatta onto a plate, top with leek mixture, then place the poached eggs on top.

6. 6

   Garnish with the bacon and cooked broccoli.