Recipe: Leek Vinaigrette With Poached Egg

by ally redmond
leek dish with egg

© Eve Cardi

The most elegant of the spring vegetables, the humble leek is as versatile as it is delicious.

Below, we’re treating you to a guide to one of the five creative leek dish recipes that chef and food stylist Eve Cardi contributed for our March/April 21 issue. Leek Vinaigrette With Poached Egg is light, fresh and easy — perfect as a first course for a dinner party (or enjoyed solo!)!

For four more fun leek recipes, get your copy of our March/Apr 21 issue, in digital or print!

leek dish with egg

Leek Vinaigrette With Poached Egg

ally redmond Learn to make Leek Vinaigrette With Poached Egg — the perfect light, fresh and easy spring dish! Recipes leek European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 34 voted )


  • 6-8 leeks
  • 4 large eggs, preferably organic
  • 2 tbsp (30 g) Dijon mustard
  • ½ cup (120 ml) white wine vinegar with shallots + 1 tbsp (15 ml), for cooking the eggs
  • ½ cup (120 ml) olive oil
  • 1 half bunch of chervil, parsley or chives (or a mixture)
  • Salt & pepper (or pink peppercorn)


Slice off the dark green ends of the leeks (you can save for another use, such as a soup). Cut the leeks into 2 or 3 pieces, according to their length.

Rinse under cold water to clean, then boil for 8 minutes. Drain and plunge them into iced water. Drain again, pressing them between your fingers to remove excess water. 

Poach the eggs for 4 minutes in a pan filled with simmering water and a tablespoon of vinegar. Remove the eggs from the water and pat them dry gently. Set aside on a plate. 

Prepare the vinaigrette by mixing the mustard with the vinegar, olive oil, salt and pepper. 

Arrange the leeks on serving dishes and drizzle with vinaigrette. Place a poached egg on top and sprinkle with the chopped herbs.

Related Articles