Wild leeks and poached eggs

Yield: 1 servings

Measure Ingredient
800 grams Baby wild leeks
6 \N Eggs
4 tablespoons Walnut oil
2 tablespoons Red wine vinegar
1 tablespoon Mustard
1 \N Egg yolk
1 tablespoon Flat parsley
200 grams Potatoes
2 tablespoons Vegetable oil
4 decilitres Water
1 kilograms Ice cubes
4 \N Pinches sugar

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.

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