This is a great dish to serve for a celebratory breakfast or brunch – or you could also present it as a simple and delicious dinner-party starter. You can use ducks' or hens' eggs for this, or even a double egg as a light main dish.
12 or so young or baby leeks, trimmed
4 ducks' or hens' eggs
1tbsp olive oil
120-150g prawns, cooked and peeled
1tbsp chopped parsley
Salt and freshly ground black pepper
Cook the leeks in boiling salted water for a few minutes until tender, and then drain them in a colander. Once cool enough to handle, cut them in half or into three if they are long.
Fry the eggs in the olive oil and season the whites while they are cooking. Slide them out on to warmed serving plates.
Meanwhile, heat the butter in a pan and toss in the prawns, leeks and parsley until they are hot. Season and spoon around the egg white.