30 min

Grilled Leeks & Mimosa-style Eggs

Name: Grilled Leeks & Mimosa-style Eggs
Cook time: 30 min
Yield: 4
Ingredients: x 2.00 French Leeks; 0.50 teaspoon Piment d'Espelette PDO; 2.00 tablespoons Vallée des Baux-de-Provence Olive Oil PDO; 0.50 teaspoon Piment d'Espelette PDO; x 4.00 Hard-boiled eggs; 2.00 teaspoons Capers; 1.00 tablespoon Fresh chopped dill; 4.00 tablespoons Vallée des Baux-de-Provence Olive Oil PDO; 1.00 teaspoon Burgundy Mustard PGI; 2.00 tablespoons White wine vinegar; salt & pepper

By La Cuisine de Géraldine , Food Blogger

Here is a simple and budget-friendly recipe for a healthy appetizer of grilled leeks with Espelette pepper, served with mimosa-style eggs. An explosion of flavors, perfect for impressing your guests!

Ingredients For

For the grilled leeks
French Leeks

x 2 See the article
Sauces & condiments

Piment d'Espelette PDO

0.50 teaspoon See the article
Vallée des Baux-de-Provence Olive Oil PDO

2 tablespoons See the article
For the mimosa-style eggs
Sauces & condiments

Piment d'Espelette PDO

0.50 teaspoon See the article
Hard-boiled eggs x 4
Capers 2 teaspoons
Fresh chopped dill 1 tablespoon
For the vinaigrette
Vallée des Baux-de-Provence Olive Oil PDO

4 tablespoons See the article
Sauces & condiments

Burgundy Mustard PGI

1 teaspoon See the article
White wine vinegar 2 tablespoons
salt & pepper

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Preparation

Preheat the oven to 200°C

Cut the leeks in half lengthwise and wash them carefully. Drain them well and place them in a baking dish.
Drizzle the leeks with olive oil and sprinkle with Espelette pepper. Season with salt and pepper.

Place the leeks in the oven and bake for 20-25 minutes, until they are tender and golden.
Meanwhile, boil water in a saucepan and cook the eggs for 10 minutes. Then, rinse them under cold water and remove the shells.
Roughly crumble the hard-boiled eggs and mix them with capers and dill in a small bowl.

To prepare the vinaigrette, mix vinegar, salt, black pepper and Dijon mustard in a bowl. Mix to dissolve the salt. Then, add the olive oil while whisking continuously to emulsify the vinaigrette

Once the leeks are cooked, place them on a serving plate. Add the mixture of hard-boiled eggs, capers, and dill on the grilled leeks. Sprinkle with Espelette pepper and add a few sprigs of dill for decoration. Finish with a spoonful of vinaigrette. Serve immediately!