Poached eggs with maple syrup over salad and fried leeks recipe 4370 dcc372c7-541a-44c4-992a-315f7f0dfefe Crazy Leeks Crazy Leeks 11/27/2019 9:50:46 a.m. 0 0 35 4 Brunchs et déjeuners Easter Pancakes Leeks
Poached eggs with maple syrup over salad and fried leeks

Poached eggs with maple syrup over salad and fried leeks

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15
20
4
No
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 g) 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
Preparation
Side-by-side mode
  • 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.

Poached eggs with maple syrup over salad and fried leeks

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 g) 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
Preparation
Side-by-side mode
  • 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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