Sandwich on an overcast June Day.

We had a proper Boondoggle to Cornwall England a few years past. The Entrée’ that really stuck out was Peter’s Braised Leeks with shaved ham and cheese sauce. simply stated, cook what you have – and in this case – cook locally.
When i read Nancy Silverton’s open faced sandwiches “Braised Leeks, Hard Cooked Egg and Anchovies” the culinary thread brought me back to Cornwall.
Braised Leeks, Hard Cooked Egg and Anchovie
Combination of Braised Leeks egg and fish.
Ingredients
Braised Leeks
Aioli
Marinated Anchovy
- 8 3 inch Anchovies Salt packed. Well Rinsed, BackBone removed
- 1/4 cup Olive Oil extra virgin
- 1/2 lemon zest
- Fresh parsley Chopped
Sour Dough Bread
- 4 Slices
Egg
- 4 Hard Boiled
Instructions
Hard boiled Egg.
- place the eggs into a medium sauce pan and cover with water. Bring to the boil. turn down the heat and simmer for 9 minutes. Drain and Plunge into ice water. Peal the eggs.
Marinate the Anchovy
- combine the anchovies, oil, zest and parsley. allow to stand at room temperature for an hour.
Leeks
- 4 leeks. roots trimmed, Chicken Stock, Lemon
- Peel the outer layers of the Leek, cut in half and wash until the sand is gone
- In a baking dish and the leeks, lemon and chicken stock. Cover with Foil Paper. Braise for 1/2 hour. remove the foil and bake for another 30 minutes for a bit of char and then cool. Keep in the stock.
Assemble
- Toast the bread. Apply Aioli. Cut the leeks in Half. the sands get on egg cut in half. top with Anchovies. Drizzle a bit of the marinade over the sand.