- 2 T butter
- 1 T olive oil
- 2 leeks, chopped
- 2 cloves garlic, chopped
- 6 cobs sweetcorn
- 3 cups chicken or vegetable stock
- 1 T Woolworths Lazy Kettle hickory liquid smoke
- sea salt and white pepper, to taste
- 1⁄2 cup cream
- For the cheesy egg toast:
- 4 slices white bread, toasted
- 8 T Woolworths 10-month-matured Gouda, grated
- 4 free-range eggs
Heat the butter and oil in a medium- sized saucepan. Add the leeks and cook over a low heat until soft. Add the garlic and cook for 2 minutes.
Cut the corn kernels off the cobs and add to the leeks. Cook for 3 minutes, stirring occasionally. Pour in the stock and cover. Simmer for
20 minutes. Add the liquid smoke and season to taste.
Transfer to a blender and blend until creamy. Return to the pan, add the cream and heat through. Serve with the cheesy egg toast.
To make the toast, preheat the oven to 180°C. Place the bread onto a baking tray. Using a spoon, make an indentation in the middle of the bread. Break an egg into the middle of each slice and quickly sprinkle the cheese around the egg, covering the edges of the bread.
Bake for 15 minutes, or until the egg is cooked to your liking.