Title: Wild Leeks And Poached Eggs
Categories: Chez, Bruno
Yield: 1 servings
800 g Baby wild leeks
4 tb Walnut oil
2 tb Red wine vinegar
1 tb Mustard
1 Egg yolk
1 tb Flat parsley
200 g Potatoes
2 tb Vegetable oil
4 dl Water
1 kg Ice cubes
4 Pinches sugar
Break eggs into a ramekin. Pour gently into a warm pan. After 2 minutes,
drain on a slotted spoon onto a plate. Put the leeks into a bowl with
shallots and garlic and pour the dressing over.
Toss the salad, put onto a plate with the eggs on top, drizzle balsamic
vinegar around the edge and give it a sprinkle of black pepper.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.