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.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.