Leeks vinaigrette with eggs mimosa

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This lovely leek recipe with eggs is partly named after the edible yellow mimosa flower, which the colour of the sieved egg yolk is said to resemble. This is a simple, colourful and fresh tasting dish from Martin Wishart that would make a fantastic light lunch accompanied by a slice of home made bread, as well as an attractive starter for a dinner party or a remarkable dish for weekend brunch

First published in 2015

Ingredients

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Imperial

Ingredients

Method

1
Remove any tough outer parts of the leeks then wash them thoroughly in cold water
2
Pour two litres of water into a pan large enough to hold the leeks, adding one and a half tablespoons of salt. Bring to the boil then cook the leeks for 15 minutes
3
Check the leeks are tender by inserting a small, sharp knife through the centre then remove from the water with a slotted spoon and place on a wire rack set over a plate to drain and cool slightly
4
Separate the cooked yolks from the eggs and push through a sieve into a small bowl. Finely chop the egg whites then add to the yolk along with the herbs
5
Using a small whisk, mix the vinegar, mustard and oil, seasoning with a little salt and fresh ground white pepper
6
Arrange the warm leeks on a large serving plate, cover them evenly with the eggs and shallot then spoon the vinaigrette over the top. Serve immediately
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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