500g waxy potatoes
1 large leek
50g butter
Double cream
2 x Ripe Avocados
4 trimmed spring onions
Lemon juice
Salt & freshly ground black pepper
Fresh herbs (chives & parsley)
Tabasco
50-75g ripe Blue Stilton, or
preferred equivalent.
4 x large, free-range eggs.
Preheat the oven to 200?C.
Dice the potatoes into 1cm. dice. Chop the leek finely. In a sauté pan with a lid, gently sauté the leeks and potatoes in a mixture of virgin olive oil and butter until cooked through. Season and stir in enough cream to coat and moisten. Divide the cooked potato mix between four individual ovenproof serving dishes. These should be at least 5cm. deep.
In a food processor, pulverise the spring onions. Add the flesh of the Avocados (do not discard the stones yet) and the cubed Stilton and process. Add a few shakes of lemon juice and process again. Pour in double cream and process until the mixture is smooth & has the consistency of cream cheese. Freshly chopped chives or parsley can be added at this stage if desired. Season with salt and freshly ground black pepper to taste. A few drops of Tabasco can also be added. Remove the blade and place an avocado stone in the mixture to avoid discolouration.
Divide the mix equally between the four dishes, spreading it over the potato evenly. Place in the oven and cook until the avocado/cheese topping is bubbling. Turn off the oven and keep warm while you poach the eggs.
Serve in the ovenproof dishes with a poached egg on top of each serving. Sprinkle with freshly chopped chives or parsley or swirls of paprika if you are showing off!
Variation: As a starter, omit the potato & leek mix and substitute courgetti (shredded sautéed courgette).
Cheat/time saver:- Use tinned potatoes.