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Leeks
Breakfast salad
Author:
5/15
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Preparation
15
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
16 mini potatoes
4 eggs
1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
150 gr (1/3 pound) of diced ham
60 ml (1/4 cup) of fresh chive
15 ml (1 tablespoon) of butter
80 ml (1/3 cup) of mayonnaise
60 ml (1/4 cup) of chopped fresh parsley (optional)
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Breakfast salad
From
Oct 09
to
Jan 01
Preparation
Slice mini potatoes into quarters. Set in a casserole filled with cold salted water and bring to a boil. Cook 10 to 12 minutes, while taking care to keep potatoes a bit firm. Drain.
Meanwhile, set eggs in another casserole and cover with cold water. Bring to a boil then cook 10 minutes. Cool down and peel. Slice into quarters.
In a pan, heat butter at medium heat. Cook sliced leeks for 4 to 5 minutes. Add potatoes and ham. Cook 1 to 2 minutes.
In a large bowl, mix mayonnaise with herbs. Salt and pepper. Add remaining ingredients and stir.
Chef's notes
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