Roast leek with lemon zest and eggs

-Served two as an accompaniment-

Ingredients

1 leek - 50p

Few dabs butter

Zest of 1 lemon (in fridge)

Level tsp brown sugar

2 eggs - 40p

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Thoroughly wash and drain the leek, then slice.

Put into a roasting dish and grate lemon zest over the leek. Dab with butter.  Sprinkle with brown sugar.

Put into a pre-heated oven at about 170 for ten minutes or so.

Stir at points during cooking so that butter coats the leek and the leeks don't burn.

When the leeks are nicely softening and beginning to turn golden, crack the eggs on top and return to the oven.

Cook until eggs are cooked but yolks are still runny.

Serve as an accompaniment, with freshly ground black pepper and a little salt.

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Total cost - 90p