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Eggs With Leek      Veg   CD   HD   Belgian   30mins plus chilling

 

Belgian Name: Oeufs froids avec des Poireaux

 

Serves 4     Cold Vegetarian Vegetables    Starter Hors d'oeuvre Appetizer   Belgium Europe


Ingredients
2 tbsp Olive Oil
1kg/2.2lb Leeks, chopped
2 Eggs
The Juice of 1 lemon
1 tbsp Mayonnaise
1 teasp Dijon mustard
A few capers


Instructions

 

1. Heat the olive oil in a large saucepan, add the chopped leeks and sauté gently over a low heat for about 10 minutes until soft and cooked.

 

2. Meanwhile, place the eggs in a small saucepan, cover with water, bring to the boil then cook for 5 minutes until hard- boiled.

 

3. Transfer the cooked leeks to a shallow dish then season them with the lemon juice, salt and pepper. Set aside to cool.

 

4. Remove the shells from the hard boiled eggs, place in a mixing bowl together with the mayonnaise and mustard and mash them with a fork.

 

5. Add the capers to the egg mash, mix well then spread the egg mixture evenly over the leeks and chill for at least 2 hours. Serve cold.

 

 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

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What's in Season  |  Growing Vegetables

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