Wild leeks and poached eggs

1 servings

Quantity 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.

Related recipes