REC_Grilled Leeks & Mimosa-style Eggs_ENG
RECIPE
30 min

Grilled Leeks & Mimosa-style Eggs

De-author-geraldine-leverd By Géraldine Leverd , 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! 

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Ingredients For

  • PDO Espelette Pepper
    Sauces & condiments
    PDO Espelette Pepper
    0.50 teaspoon See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 tablespoons See the article
  • x 2
  • PDO Espelette Pepper
    Sauces & condiments
    PDO Espelette Pepper
    0.50 teaspoon See the article
  • x 4
  • 2 teaspoons
  • 1 tablespoon
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    4 tablespoons See the article
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy Mustard
    1 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!

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