One Leek, Two Ways

Here's what you can do with just one leek.  Make 12 cheesy muffins with the white part, and before you slice off and discard the green top, chop it up and make scramble eggs with them.  Leeks are incredibly versatile.  They have a mildly sweet, oniony flavour that adds depth to soups, stews, pastas and flavour to muffins, quiches and pies.  When the leek is fresh with healthy looking green leaves attached, you wouldn't want to waste any of it.  The dark green tops of leeks are often unused because they are tough and fibrous, but fry them quickly with a little butter or olive oil, they soften up into crunchy bites.  Perfect for jazzing up your scramble eggs.

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Leek & Cheese Muffins

Makes 12

INGREDIENTS

• 1 leek, white part only
• 120g / 4¼oz  grated cheddar cheese
• 225g / 8oz self-raising flour
• ½ teaspoon paprika
• a pinch of salt
• a few turns of freshly ground black pepper
• ¼ cup (60ml / 2 fl oz) olive oil
• ¾ cup (180ml / 6fl oz) milk
• 1 large egg
• ½ teaspoon Dijon mustard

METHOD

1. Trim off the roots and slice the white part of the leek in half lengthwise.  Lay the halves cut side down and slice into thin half-moons.  Place them in a colander and wash under the cold tap to remove any dirt.  Drain.
2. In a large bowl, add the chopped leek, cheese, flour, paprika.  Season with salt and pepper.  Mix well.
3. In a separate bowl or jug, add the olive oil, milk, egg and mustard.  Beat together.
4. Pour the wet ingredients into the bowl with the dry ingredients.  Mix together until just combined. 
5. Spoon the mixture into a 12-cup muffin tin lined with patty pans.  Bake in a preheated 200°C/400°F oven for about 20 minutes or until golden brown on top.
6. Leave the muffins in the tin for 5 minutes to cool before removing.  Best served when warm and freshly baked.

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Scramble Eggs with Leek Tops

Serves 2

INGREDIENTS

• green top of 1 leek
• 2 teaspoons butter
• 2 teaspoons olive oil
• 3 eggs
• 1 tablespoon milk
• a pinch of salt
• a few turns of freshly ground black pepper

METHOD

1. Take apart the green top and wash the leaves thoroughly to remove any dirt.
2. Slice each leaf in half lengthwise, then cut across into small pieces.  You'll need about 1 cup of chopped leaves.
3. In a medium size non-stick frying pan, heat 1 teaspoon butter with 1 teaspoon oil over medium heat until hot.  Sauté leaves for 1-2 minutes until softened but still green in colour.  Remove to a plate and set aside to cool.
4. In a bowl, beat eggs with 1 tablespoon milk.  Season with salt and pepper, to taste.
5. Transfer the cooked leek to the bowl with the egg mixture.  Stir to combine.
6. In the same pan, heat the remaining teaspoon of butter and oil over medium heat until hot.
7. Pour in the egg mixture with the leek.  Lift the frying pan off the heat when you hear it  sizzle.  With a spatula, gently push the mixture towards the centre of the pan several times and let the eggs cook in the residual heat.  For a velvety finish, the eggs should still be a little runny when they come out of the pan.  Serve warm with toasts.