Krista Aurel Rowe
Steamed leeks with mustard vinaigrette and egg
Preheat the oven to 100 ° C. Cut the carrots from the leek and divide the leeks into long pieces.
Steam the pieces for 4-5 minutes in a steam basket over hot water until soft.
Put them side by side in a low ovenproof dish and keep warm in the oven.
Peel the eggs and divide them into wedges.
Mix the ingredients of the vinaigrette and heat covered for 2 minutes in the microwave at 800 Watt until lukewarm.
Sprinkle the leek with the capers and the parsley. Pour the mustard vinaigrette over it and garnish with egg wedges. Tasty with toasted bread.
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