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Leeks And Eggs In Balsamic Vinaigette

10min.chef's picture
Ingredients
  Olive oil 2 Tablespoon
  Leeks 2 Large, split lengthwise
  Balsamic vinegar 2 Tablespoon
  Eggs 2
  Chopped chives 1 Tablespoon
  Chopped italian flat leaf parsley 1 Tablespoon
  Roquefort cheese 2 Tablespoon, crumbled
Directions

GETTING READY
1. Preheat over to 350°F.

MAKING
2. Lightly brush the leeks with olive oil and set in a baking pan cut-sides down.
3. In a mixing bowl, combine together the remaining oil with vinegar; mix well.
4. Pour the mixture over leeks, cover, and bake for about 25 minutes, until leeks are tender.
5. Break an egg into each end of pan; sprinkle herbs and cheese over and return to oven.
6. Bake for about 6 minutes until eggs are cooked; bake for 10 minutes for firm eggs.

SERVING
7. Arrange the dish on a serving platter and garnish with parsley; serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Ingredient: 
Egg
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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