Prasorizo: leek and lemon rice with a poached egg

Ingredients

For 1 serving

• White rice70 g
• Leek1
• Eggs1
• Feta20 g
• Extra virgin olive oil8 g
• Lemon0.5
• Dillto taste
• Saltto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Trim the root and toughest green part off the leek, halve it lengthways, rinse between the layers and slice it into thin rounds; chop the dill.
2. Heat the oil in a pan over a medium heat and soften the leek with a pinch of salt for 5 minutes, until soft and translucent. Add the rice and stir for a minute, until glossy.
3. Pour in hot water roughly double the volume of the rice, cover and cook over a low heat for 15 minutes, until the rice is tender but still creamy; if it dries out too much, add a splash of hot water.
4. Meanwhile bring a small pan of water to the boil and lower the heat until it barely simmers. Crack the egg into a cup, stir the water to make a gentle swirl and slide the egg into the centre; cook it for 3 minutes, until the white is set and the yolk soft, and lift it out with a slotted spoon.
5. Turn off the heat under the rice and stir in the lemon juice and dill.
6. Serve it on the plate with the crumbled feta and the egg on top.