Name: Leek pikelets with smoked rainbow trout and soft-boiled egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 110 gm butter, coarsely chopped; 1½ leeks, thinly sliced; 300 gm crème fraîche, plus extra to serve; 1 green onion, thinly sliced, plus extra to serve; 2 lemons, finely grated rind only; 6 eggs, at room temperature; 100 gm (2/3 cup) plain flour; ½ tsp baking powder; 200 gm smoked rainbow trout, bones removed, coarsely flaked (see note); To serve: lemon wedges

Leek pikelets with smoked rainbow trout and soft-boiled egg

Australian Gourmet Traveller fast breakfast recipe for leek pikelets with smoked rainbow trout and soft-boiled egg

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

110 gm butter, coarsely chopped

1½ leeks, thinly sliced

300 gm crème fraîche, plus extra to serve

1 green onion, thinly sliced, plus extra to serve

2 lemons, finely grated rind only

6 eggs, at room temperature

100 gm (2/3 cup) plain flour

½ tsp baking powder

200 gm smoked rainbow trout, bones removed, coarsely flaked (see note)

To serve: lemon wedges

Method

Main

1.Melt 70gm butter in a saucepan. Add leek and cook over medium heat, stirring occasionally, until very soft (6-7 minutes), transfer to a bowl and cool slightly. Add crème fraîche, green onion and lemon rind to bowl, season to taste and stir to combine. Separate 2 eggs, adding yolks to leek mixture, then stir in flour and baking powder. Whisk eggwhites and a pinch of salt until soft peaks form, fold into leek mixture and set aside.

2.Melt 10gm butter in a large frying pan over medium heat until butter foams. Add ¼-cups of pikelet mixture and cook in batches until bubbles appear on surface (2-3 minutes), then turn and cook until golden (1-2 minutes). Transfer to a plate and repeat with remaining butter and pikelet mixture, wiping out pan with absorbent paper between each pikelet. Keep pikelets warm in a low oven.

3.Meanwhile, cook remaining eggs in gently boiling water until soft-boiled (5-5½ minutes). Cool briefly under running water, then break in half. Scoop eggs from shells with a teaspoon. Serve immediately with leek pikelets, smoked rainbow trout and lemon wedges.