Description
Vinaigrettes are the simplest, and in many cases, one of the most versatile types of sauces. There are few dishes that yield such excellent return for minimal effort as leeks with vinaigrette.
Ingredients
Vinaigrette
2 tsp Dijon Mustard
2 Tbsp (30 ml) red wine vinegar
2 Tbsp (30 ml) water
125 ml olive oil
sea salt and freshly ground black pepper
1 small bunch of flat-leaf parsley, chopped
Leeks
16 leeks or 24 baby leeks, trimmed and washed (if you are using bigger leeks, trim the green part away and only use the white part, but if you have baby leeks, you can use the whole vegetable)
4 free range eggs, as fresh as possible
baguette, for serving
Instructions
Leeks
Bring a medium saucepan of salted water to the boil. Add the cleaned leeks and cook over a medium heat for about 15 minutes. Remove using a large slotted spoon (reserve the cooking liquid). Refresh in cold water for 30 seconds to stop the cooking process. Remove the leeks from the water and place on paper towel to drain any excess liquid.
Poach the eggs in the saucepan that the leeks were cooked in.
Add the chopped parsley to the vinaigrette and toss with the leeks in a bowl. Arrange the leeks on plates and top each plate with a poached egg.
Serve with crusty baguette.
Tip: If your eggs aren’t super fresh, add a dash of white wine vinegar to the saucepan after the leeks have been cooked and before poaching the eggs.
