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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

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



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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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