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
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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
- 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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