Leek bars with egg vinaigrette

Name: Leek bars with egg vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Eggs (size M); 8 thin sticks of leek (leek); 7-10 Tbsp Salt; 1/2 bunch flat leaf parsley; 5-6 Tbsp light balsamic vinegar; 1 slightly heaped Tbsp medium hot mustard; 2 TABLESPOONS Honey; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Eggs (size M)
8 thin sticks of leek (leek)
7-10 Tbsp Salt
1/2 bunch flat leaf parsley
5-6 Tbsp light balsamic vinegar
1 slightly heaped Tbsp medium hot mustard
2 TABLESPOONS Honey
7-10 Tbsp Pepper
5 TABLESPOONS Oil

Directions

1
Boil the eggs in plenty of boiling water for about 10 minutes until hard, quench under cold water and let them cool down.
2
Clean and wash the leek and cut off the dark green ends. Bring salted water to the boil in a wide saucepan or roaster. Cover the leek and cook for about 15 minutes.
3
Wash the parsley, shake dry and cut the leaves into fine strips. Peel the eggs and dice or chop them finely. Mix vinegar, mustard, honey, some salt and pepper. Embezzle oil. Stir in parsley and egg.
4
Remove leek from the pot with a skimmer, drain well and arrange on a plate. Spread egg vinaigrette over it.