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.