Leek with Mimosa Vinaigrette

Ingredients for 4 servings:

• 8 thin leeks
• some vegetable broth
• 10 eggs
• 1 shallot(s)
• 1 tbsp wine vinegar
• 1 tsp mustard
• 3 tbsp oil
• salt and pepper
• Chervil or parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Boil and peel the eggs. Finely chop the shallot. Trim the leek and cut into approximately 15 cm long pieces. Sauté the pieces in a little vegetable stock, covering them by about half. For the vinaigrette, mix the vinegar, mustard, and a pinch of salt. Beat in the oil with a fork, add a little pepper and the shallot, and mix well. Arrange the lukewarm leeks lengthwise on a platter and drizzle with the vinaigrette. Mash 6 eggs with a fork and sprinkle over the leek. Halve or quarter the remaining 4 eggs and arrange them around the leek. Garnish the dish with chervil or parsley. Tip: The leek stock is delicious and shouldn’t be thrown away; instead, it’s best to drink it or add it to the sauce for the main course. Everyone can get creative here.