Poached eggs in a leek nest with tomato vinaigrette

Ingredients for 4 servings:

• 4 thin leeks
• Salt
• 100 g tomatoes
• 1 tsp mustard
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar, white
• 2 tsp honey
• 4 eggs
• ½ bowl of cress

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Easter brunch

Clean the leeks, halve them lengthwise, and cook in boiling salted water for about 4 minutes until soft. Drain, refresh, and drain well. Blanch the tomatoes in boiling water, peel, halve, deseed, and finely dice. Whisk together the oil, 1 tablespoon of vinegar, mustard, honey, salt, and pepper. Stir in the tomatoes. Bring the water to a boil with the remaining vinegar and 1 tablespoon of salt. Crack the eggs one at a time into a ladle, drop them one at a time into the boiling water, and poach for 3-4 minutes. Remove, drain, and trim any remaining egg whites. Arrange the leeks in nests on plates and place an egg in each. Drizzle with the vinaigrette and serve sprinkled with cress.