Wild leeks and poached eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 800 | grams | Baby wild leeks |
| 6 | Eggs | |
| 4 | tablespoons | Walnut oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Mustard |
| 1 | Egg yolk | |
| 1 | tablespoon | Flat parsley |
| 200 | grams | Potatoes |
| 2 | tablespoons | Vegetable oil |
| 4 | decilitres | Water |
| 1 | kilograms | Ice cubes |
| 4 | Pinches sugar | |
Directions
Break eggs into a ramekin. Pour gently into a warm pan. After 2 minutes, drain on a slotted spoon onto a plate. Put the leeks into a bowl with shallots and garlic and pour the dressing over.
Toss the salad, put onto a plate with the eggs on top, drizzle balsamic vinegar around the edge and give it a sprinkle of black pepper.
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Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.