4 eggs
4 slices of sobrasada (Majorcan sausage)
100 g of peas
1 carrot
2 medium-sized leeks
1 dl of fish stock olive oil
Salt

Cook the carrot and leeks in rounds with the peas. Add the hot fish stock, milk and a little salt and allow to boil. When everything is cooked, purée to obtain a sauce. Put aside. Fry the eggs (one or two per person) and the slices of sobrasada

Put an egg on top of each piece of sobrasada in a serving dish. Serve really hot, covered with the sauce.