Poached Leeks with Eggs and Shallot Vinaigrette
 
Makes 6 to 8 servings
Ingredients
  • 6 cups water
  • 1 tablespoon kosher salt
  • 10 leeks, cleaned and trimmed
  • 4 soft-boiled eggs, divided
  • Shallot Vinaigrette (recipe follows)
  • ΒΌ cup toasted hazelnuts
  • Garnish: chervil
Instructions
  1. To a large bowl, add ice water; set aside.
  2. In a small stockpot, bring 6 cups water and salt to a boil over medium-high heat. Reduce heat to medium-low, and maintain a simmer. Add leeks, and gently simmer for 8 to 10 minutes. Remove pan from heat, and drain. Add leeks to ice water, and let cool completely; drain, and pat leeks dry.
  3. Finely dice 2 eggs. Cut remaining 2 eggs into quarters.
  4. Place leeks on a serving platter. Sprinkle with diced eggs, and drizzle with desired amount of Shallot Vinaigrette. Add egg quarters to platter. Sprinkle with hazelnuts. Garnish with chervil, if desired. Serve with remaining Shallot Vinaigrette
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/poached-leeks-eggs-shallot-vinaigrette/