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Leeks
Poached eggs with maple syrup over salad and fried leeks
Author:
Les Cultures de chez nous
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Preparation
15
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
250 ml (1 cup) of olive oil
125 ml (1/2 cup) of Les cultures de chez nous sliced leeks
4 chicken eggs (or 16 quail eggs)
125 ml (125 gr) of salted bacon into juliennes
1 finely chopped shallot
125 ml (1/2 cup) of white wine vinegar
250 ml (1 cup) of maple syrup
Salt and pepper
Mesclun of season or salad up to choice
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Poached eggs with maple syrup over salad and fried leeks
From
Sep 25
to
Jan 01
Preparation
In a medium sized casserole, heat olive oil and fry leeks white (instant cooking). Drain over paper towels and set aside.
As for vinaigrette with bacons. In a pan, brown salted bacons until crispy. Keep fats if desired (or remove) and replace with 5 ml (1 teaspoon) of olive oil. Add shallot, cook few seconds than pour wine vinegar and 125 ml (1/2 cup) of maple syrup. Salt and pepper up to taste and set aside.
In another casserole, heat maple syrup left and poach eggs while keeping liquid yolks.
Set salad into plates, coat with bacons vinaigrette still hot, garnish with fried leeks and lay a syrup egg in its center.
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