Poached Eggs in Leek Nest with Tomato Vinaigrette
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thin leek stick (s)
- salt
- 100 g tomato (s)
- 1 teaspoon mustard
- 4 tablespoon olive oil
- 2 tablespoon balsamic vinegar, white
- 2 teaspoons honey
- 4 egg (s)
- 0.5 ½ bowl cress
Print Recipe
Pin Recipe Instructions
- Clean the leek sticks, cut in half lengthways and cook in salted boiling water for approx. 4 minutes until soft. Drain, quench and drain well. Scald tomatoes with boiling water, peel, halve, core and finely dice.
- Whisk the oil, 1 tablespoon vinegar, mustard, honey, salt and pepper together. Fold in the tomatoes.
- Bring plenty of water with the remaining vinegar and 1 tablespoon salt to the boil. Beat eggs one by one in a soup ladle, slide one after the other into the boiling water and poach for 3-4 minutes. Lift out, allow to drain and cut off any attached protein threads.
- Arrange the leek on plates in nests and place an egg in each. Drizzle with the vinaigrette and serve sprinkled with cress.
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