Grilled Leeks & Mimosa-style Eggs
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!
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil2 tablespoons •See the article
- x 2
- x 4
- 2 teaspoons
- 1 tablespoon
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil4 tablespoons •See the article
Sauces & condimentsPGI Burgundy mustard1 teaspoon •See the article
- 2 tablespoons
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!