Recipes

Recipe: Leek Vinaigrette With Poached Egg

by ally redmond March 18, 2021

March 18, 2021

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 Vinaigrette With Poached Egg

Serves: 4 Prep Time: 10 Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 35 voted )

Ingredients

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)

Instructions

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.

recipes the french home

Recipe: Leek Vinaigrette With Poached Egg

Leek Vinaigrette With Poached Egg

Ingredients

Instructions

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