Method

1. Get one large and one small pot of boiling water going.
2. Cut off the base and dark green part of the 3 leeks – picture 1. Discard.
3. Cut the remaining leeks in 3 chunks – picture 2. Rinse under cold running water to remove any dirt.
4. Add the leeks to the large pot of boiling water – picture 3. Cook for 15 min. The leeks tend to float so don’t hesitate to weigh them down with a saucepan or heat resistant bowl – careful it may boil over so make sure you don’t overfill the pot with water and turn the heat down to medium-high – picture 4.
5. Meanwhile, place the 2 eggs in the small pot of boiling water – picture 5. Cook for 10 min.
6. Prepare the vinaigrette: mix 1/2 tbsp of Dijon mustard, 3 tbsp of red wine vinegar and 3 tbsp of olive oil – pictures 6 and 7. I like to use an old mustard pot or share and shake all the ingredients to combine.
7. Once the eggs are done, run under cold water and peel. Mash the eggs with the back of a fork – picture 8.
8. The leeks are ready once soft (you can test with a toothpick), drain them – picture 9. Gently press excess water out of the leeks. You can do that with the back of a spoon – picture 10, or by running them under cold tap water to cool them and gently pressing with your hands (be careful it could be hot) – picture 11.
9. Dress the leeks in the vinaigrette. To serve top with the crumbled eggs.
10. Enjoy with a good piece of bread!