Leeks With Chopped Egg
|Young leeks||8 (White Part Only)|
|White wine||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
Put the egg into a small pan filled with water and boil for 15 minutes on a conventional cooker.
Remove the base and the outer leaves of the leeks and cut them almost in half lengthwise.
Rinse carefully and leave to drain.
Sprinkle salt and pepper in the base of a rectangular dish.
Put the leeks in it, head-to-tail, pour the white wine over, cover and microwave on HIGH for 10 minutes.
Plunge the egg into cold water and shell it.
Remove the yolk and set aside.
Chop the white finely.
Mix together the mustard, vinegar, oil, egg white, parsley, chives, salt and pepper.
Drain the leeks over a bowl, reserving the liquid and put them in a serving dish.
Add the cooking liquid to the sauce and pour over the leeks.
Press the egg yolk through a sieve over the leeks.
Serving size: Complete recipe
Calories 1998 Calories from Fat 894
% Daily Value*
Total Fat 101 g155.1%
Saturated Fat 19.3 g96.7%
Trans Fat 0 g
Cholesterol 1480.3 mg493.4%
Sodium 1188.9 mg49.5%
Total Carbohydrates 212 g70.5%
Dietary Fiber 27.6 g110.2%
Sugars 60.2 g
Protein 68 g135.8%
Vitamin A 552.7% Vitamin C 336.3%
Calcium 110.3% Iron 214.5%
*Based on a 2000 Calorie diet