Braised Baby Leeks, Soft Boiled Egg and Sherry Vinaigrette
After the copious amounts of cheese inhaled over Christmas, this was a very welcome ‘healthy’ shock to the system. I used Nith Valley Eggs that I picked up from Donald Butcher in Uddingston and beautiful baby leeks from the grocery section in Wilson’s Catch of the Day. (The colour of the yolks are amazing - I would definitely recommend these eggs!) Serve with slices of buttered toasted sourdough for a simple brunch or as a simple vegetarian starter for your next dinner party…
If you’re entertaining, make the vinaigrette ahead as it will keep in your fridge in an airtight jar for around a week and save you preparation time on the day. (If you find that your dressing needs brightened up after a couple of days in the fridge, just add a wee squeeze of lemon to bring back it’s zing!)
2 free range eggs (Try Nith Valley if you haven’t already!)
8 baby leeks
100ml vegetarian stock (feel free to use chicken if you would prefer)
1 tbsp salted butter
1 tbsp evoo
1 small shallot, finely diced
1 tsp wholegrain mustard
2 tbsp sherry vinegar
1 tbsp lemon juice
5 tbsp evoo
Pinch of salt and pepper
Lower the eggs into a pan of boiling water and cook for 5 minutes. Remove and submerge into iced water to stop the cooking process. (This will ensure a runny egg, cook for longer if you prefer hard boiled.
With a sharp knife, remove the top of the leeks and discard the tough outer skin. Slice lengthways in half and run under a cold tap to remove any grit.
In a wide based pan, heat the olive oil and butter on a medium heat. Place the leeks cut side down in pan and cook for around 5 minutes being careful not to let the butter burn.
Pour the stock over the leeks and let simmer for 15 minutes. Season with freshly ground black pepper and sea salt.
To make the vinaigrette simply mix the shallot, vinegar, mustard and vinegar in a small bowl and leave to sit for around 15 minutes.
Slowly whisk in the evoo till you have a smooth consistency and season to taste.
To serve, plate the leeks on plates topped with the halved eggs and drizzled with the sherry vinaigrette.