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
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For the grilled leeks
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For the mimosa-style eggs
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x 4
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2 teaspoons
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1 tablespoon
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For the vinaigrette
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2 tablespoons
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Preparation
1
Preheat the oven to 200°C
2
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.
3
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.
4
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
5
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!
Contributor
Géraldine Leverd
Food Blogger
