Poached Leeks with Eggs Mimosa and Shallot Vinaigrette

Poached Leeks with Eggs Mimosa and Shallot Vinaigrette
Poached Leeks with Eggs Mimosa and Shallot Vinaigrette
Makes 6 servings
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  1. 12 cups water, divided
  2. 1 tablespoon sea salt
  3. 12 baby leeks, cleaned and trimmed
  4. 6 large eggs, hard-boiled and diced
  5. Shallot Vinaigrette (recipe follows)
  6. Garnish: fresh lemon thyme
Shallot Vinaigrette
  1. 1/4 cup sherry vinegar
  2. 3 tablespoons minced shallots
  3. 2 tablespoons Dijon mustard
  4. 2 tablespoons honey
  5. 1 tablespoon fresh chopped thyme
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon ground black pepper
  8. 1/2 cup extra-virgin olive oil
  1. In a large bowl, add 6 cups water and enough ice to chill; set aside.
  2. In a medium saucepan over medium-high heat, combine remaining 6 cups water and salt. Bring to a boil, then reduce heat to medium-low and maintain a simmer. Add leeks, and gently simmer for 10 to 12 minutes. Remove pan from heat, and drain. Add leeks to ice water. Let cool completely; drain, and pat leeks dry.
  3. Place leeks on a serving platter. Sprinkle with eggs, and drizzle with Shallot Vinaigrette. Garnish with lemon thyme, if desired. Serve immediately.
Shallot Vinaigrette
  1. In a small bowl, combine vinegar and shallots. Let shallots marinate for at least 15 minutes. Add mustard and honey, and whisk to combine. Stir in thyme, salt, and pepper. Whisking constantly, slowly drizzle in olive oil until well combined. Cover, and chill for at least 2 hours. Vinaigrette can be stored, refrigerated, in an airtight container for up to 5 days.
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