Poireaux Vinaigrette à l'Oeuf (Leeks in Mustard Vinaigrette with Egg)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 leeks, trimmed and sliced
- 2 eggs
- 1 tbsp dijon mustard
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 203 kcal
- Protein
- 6.1 g
- Carbohydrate
- 4.2 g
- of which sugars
- 3.1 g
- Fat
- 17.3 g
- of which saturates
- 2.9 g
- Fibre
- 3.1 g
- Salt
- 0.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool under cold water, peel and chop.
- 2
Steam or boil the leeks for 8-10 minutes until tender, then drain well and pat dry.
- 3
Whisk the dijon mustard, white wine vinegar and olive oil together with a little seasoning.
- 4
Arrange the leeks on a plate and spoon over the dressing while still warm.
- 5
Scatter with the chopped egg and parsley.
- 6
Serve warm or at room temperature.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.