This deliciously zesty creamy leek fondue is jam packed with flavour. Add the poached egg, triangle fillo pastry, create a sandwich and you have a culinary delight. Enjoy!


  • 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


  • 1.

    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.

  • 2.

    In the meantime, pre heat the oven to 180°C and grease two large baking trays.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.


Serves: 4
Time: 30 minutes

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