Leek with egg dip

Name: Leek with egg dip
Cook time: 50 min
Total time: 50 min
Yield: -1
Ingredients: 4 Rods Leek (approx. 1 kg); 7-10 Tbsp salt, white pepper; 3 eggs, 1 fresh egg yolk; 7 TABLESPOONS Olive oil; 5 TABLESPOONS Wine vinegar; 1 TABLESPOON Dijon mustard, 1 tablespoon capers; 3 TABLESPOONS red wine, some chervil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: -1

4 Rods Leek (approx. 1 kg)
7-10 Tbsp salt, white pepper
3 eggs, 1 fresh egg yolk
7 TABLESPOONS Olive oil
5 TABLESPOONS Wine vinegar
1 TABLESPOON Dijon mustard, 1 tablespoon capers
3 TABLESPOONS red wine, some chervil

Directions

1
Clean the leek, cut into 3 pieces each, cut lengthwise and rinse well. Cook in boiling salted water for about 12 minutes. Drain and let cool off
2
Boil the eggs hard for about 10 minutes. Peel and halve. Remove the egg yolk, crush it and mix it with the raw egg yolk. Stir in oil, vinegar, mustard, capers and red wine. Season with salt and pepper.
3
Wash and chop the chervil. Chop the egg white as well. Stir in both. Serve with the leek