REC_Grilled Leeks & Mimosa-style Eggs_ENG
30 min
Average: 4.1 (10 votes)

Grilled Leeks & Mimosa-style Eggs

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! 

Ingredients For

  • French leek
    French Leeks
  • PDO Espelette Pepper
    Piment d'Espelette PDO
    0.50 teaspoon See the article
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
    2 tablespoons See the article
  • PDO Espelette Pepper
    Piment d'Espelette PDO
    0.50 teaspoon See the article
  • x 4
  • 2 teaspoons
  • 1 tablespoon
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
    4 tablespoons See the article
  • PGI Burgundy mustard
    Burgundy Mustard PGI
  • 2 tablespoons

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!

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