Really good. Little bit of prep involved with the cutting, but can easily prepare enough veg for a couple of nights and it’s easy to change it up. The second night I added chorizo and it was lovely.
I actually ended up putting the pan under the grill to crisp things up and cool the eggs rather than using a lid to melt the cheese. I felt that would be a better texture and if do it again.
The leek and creme fraiche mixture is lovely. But also I added some home made tomatillo salsa (recipe not yet added here) to be added as needed and it too was a delight, brightening the flavours and giving a mild Mexican zing.
From Anna Jones, pg. 114