Leeks Vinaigrette with Eggs
Discover our classic Leeks Vinaigrette with Eggs recipe, a simple and delicious starter that highlights the delicate sweetness of leeks and the richness of eggs. This traditional French dish is perfect for beginning a meal with elegance and freshness. Tender leeks are drizzled with a homemade vinaigrette and topped with chopped hard-boiled eggs for an added layer of texture and flavor. Follow our detailed guide to prepare this delightful and balanced appetizer that will impress your guests.
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Preparation 25 min
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Servings 4
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Level Débutant
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Energy ≈ 250 kcal / serving
Ingredients
Poireaux
Vinaigrette
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Tip
Don’t discard the green parts of the leeks; use them to make broths, soups, or other culinary preparations.
Preparation steps
Leeks & Eggs
Vinaigrette
Assembly
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Leeks Vinaigrette with Eggs
Discover our classic Leeks Vinaigrette with Eggs recipe, a simple and delicious starter that highlights the delicate sweetness of leeks and the richness of eggs. This traditional French dish is perfect for beginning a meal with elegance and freshness. Tender leeks are drizzled with a homemade vinaigrette and topped with chopped hard-boiled eggs for an added layer of texture and flavor. Follow our detailed guide to prepare this delightful and balanced appetizer that will impress your guests.
Tip
Don’t discard the green parts of the leeks; use them to make broths, soups, or other culinary preparations.
Ingredients
Poireaux
- Leeks : 4
- Water : 10
- Olive oil (A drizzle) : 1
- Pepper : 1
- Salt : 1
- egg : 1
Vinaigrette
- Olive oil : 5 tablespoons
- Apple cider vinegar : 2 tablespoons
- Mustard : 1 teaspoon
Preparation steps
Leeks & Eggs
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In a pot of boiling water, cook the egg for 11 minutes.
Let it cool. -
Peel the egg and chop it into small pieces.
Set aside. -
Remove the green part of the leeks and cut them into equal sections.
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In a skillet, add a drizzle of olive oil and sauté the leeks for 5 minutes with a pinch of salt and a twist of freshly ground pepper.
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Add water and cook covered for about fifteen minutes. The cooking time may vary depending on the diameter of the leeks. The cooking is complete when the texture becomes tender.
Set aside on a paper towel to drain.
Vinaigrette
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In a bowl, place the teaspoon of mustard.
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Add the cider vinegar and mix well.
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Then gradually add the olive oil while whisking vigorously.
Assembly
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On a plate, arrange the leeks.
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Add some chopped hard-boiled egg.
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Then drizzle a bit of vinaigrette over the top.
Garnish with some fresh herbs such as parsley or chives.
Adjust the seasoning with a pinch of salt and a twist of freshly ground pepper.Refrigerate until ready to serve.
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