Filter
Reset
Sort ByRelevance
Krista Aurel Rowe
Steamed leeks with mustard vinaigrette and egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
40 minMain disholive oil, smoked bacon cubes, onion, garlic, Red wine, peeled tomatoes, Italian spices, Catalan bratwursts, chestnut mushrooms, lentils,lentil dish with catalan bratwurst -
50 minMain dishred peppers, egg, minced beef, Italian spice mix, nut rice, mixed iceberg lettuce, vinaigrette,stuffed bell peppers with nut rice -
345 minMain dishrib-beef rag, onion, winter carrot, garlic, full red wine, breakfast bacon at a stretch, tomato paste, fresh thyme, dried laurel leaves, parsley, mushrooms, silver onion,boeuf bourguignon -
25 minMain dishchicken breast, flour, curry powder, egg, unsalted peanut, green bean, liquid baking product, baby,chicken crisps with potatoes and beans
Nutrition
335Calories
Sodium0% DV0g
Fat43% DV28g
Protein24% DV12g
Carbs2% DV6g
Fiber0% DV0g
Loved it