Method

Put the leeks in a pan with 250ml wine, the stock, mustard, thyme and 20g of the butter. Add a pinch of salt and bring to a brisk simmer. Reduce the heat and cook for 10-15 minutes until the leeks are tender. Drain (discard the liquid) and set aside.

Heat the grill to medium-high. Melt the remaining butter in a pan and stir in the 2 tbsp white wine. Take off the heat and stir in the cheese and egg yolks to make the rarebit. Season.

Toast the bread under the grill for 2-3 minutes on each side until golden. Divide the leeks evenly among the toasts and top with the rarebit mix. Grill for 3-4 minutes until bubbling.

Meanwhile, heat the oil in a frying pan and fry 4 eggs for 3-4 minutes or until cooked to your liking. Serve the rarebit topped with the fried eggs and a good splash of Henderson’s or Worcestershire sauce and dig in.