Hard-Poached Eggs on Steamed Leeks with Cider Vinaigrette
A bistro classic reinvented into a light, satisfying lunch dish celebrating tender steamed leeks.
EasyPrep 10 minCook 12 min2 servings
Nutrition facts
Per serving267Calories
16gProtein
9gCarbs
18gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Egg, poached4 whole
- Leek, raw350 g
- Rapeseed oil1 tbsp
- Dijon mustard1 tsp
Steps
- 1
Cut leeks into lengths and steam for 12 minutes until tender.
- 2
Poach eggs in simmering vinegared water for 3 minutes.
- 3
Make vinaigrette by whisking mustard, cider vinegar, and rapeseed oil.
- 4
Arrange warm leeks, drizzle vinaigrette, and top with poached eggs.
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