Recipe: Leek Vinaigrette With Poached Egg

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.