Stovetop, Pot (small)
Wash the leeks. Remove the root & dark green leaves. Slice the leeks in half horizontally & lengthwise.
Add the leeks to a pot of salted boiling water. Cook for 10-15 min, or until fork-tender.
Carefully add the eggs to a separate pot of gently boiling water. Cook the eggs for 8 min.
In a small bowl, whisk together the vinegar, mustard, salt, pepper & a drizzle of olive oil.
Plunge the cooked eggs into a bowl of icy cold water to stop the cooking. Once cooled, peel the eggs. Transfer the eggs to a small bowl. Use a fork to mash them into large pieces.
Drain the leeks. Arrange them on a serving plate. Top with the mashed egg. Drizzle with the vinaigrette. Garnish with chopped chives (optional). Season with salt & pepper. Bon appétit!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "French Leeks with Vinaigrette" contains 267 Energy, 21 g of Fat, 8 g of Carbohydrates, 10 g of Protein, 4 g of Fiber.