Leeks vinaigrette with eggs mimosa
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
Ingredients
Ingredients
- 8 leeks
- 4 eggs , hard boiled and shells removed
- 1 tbsp of parsley , finely chopped
- 1 tbsp of chervil , finely chopped
- 1 tbsp of chives , finely chopped
- 1 tbsp of white wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp of sunflower oil
- 1 shallot , peeled and finely diced
- salt
- white pepper
Method
1
Remove any tough outer parts of the leeks then wash them thoroughly in cold water
- 8 leeks
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
5
Using a small whisk, mix the vinegar, mustard and oil, seasoning with a little salt and fresh ground white pepper
- 1 tsp Dijon mustard
- 3 tbsp of sunflower oil
- salt
- white pepper
- 1 tbsp of white wine vinegar
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
- 1 shallot
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Leeks vinaigrette with eggs mimosa
