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  • Writer's picturealisonbonifacy

Leeks with Vinaigrette and Eggs Mimosa

Updated: Mar 25, 2021

Many traditional French bistros offer poireaux vinaigrette (boiled or broiled leeks with a vinaigrette dressing) as a starter course. Sometimes the dish is served with eggs mimosa, meaning with eggs that are hard boiled. I love this French classic served warm or at room temperature with a crunchy baguette as either a first course or light lunch. This recipe is for two, but can easily be doubled. You can prepare everything in advance and assemble right before serving.

Cooking Chez Moi, French recipes, French lunch recipes, light lunch recipes, leek recipes, leeks and vinaigrette, eggs mimosa, leeks vinaigrette mimosa

Leeks with Vinaigrette and Eggs Mimosa

Servings: 2

Cook Time: about 20 minutes

Prep Time: 35 minutes

6 small leeks

2 large eggs

1 tablespoon chopped parsley

2 tablespoons snipped chives

½ shallot, minced

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

3 tablespoons olive oil

Salt & pepper

Remove the root ends, dark green parts and outer layers of the leeks. Cut about 1-inch lengthwise into the leeks, from the green part down. Fan the leaves open a bit and run under cold water to remove the sand and dirt. This is how I clean leeks when using them whole.

Bring a large pot of salted water to a boil. Tie the leeks together with kitchen string if you have it. (It’s okay if you don’t.) Add the leeks to the pot and cook for about 11-13 minutes. The cooking time will depend on the thickness of your leeks. They should be tender, but not mushy. Use a slotted spoon to remove the leeks and place them on a piece of paper towel.

Add the eggs to the pot of boiling water using the slotted spoon. Cook for 9-10 minutes. Immediately run the eggs under cold water or put in an ice bath. This keeps the yolks from turning green.

Prepare the vinaigrette. Whisk together the minced shallots with the mustard and cider vinegar. Whisk in the olive oil.

Peel the hard-boiled eggs and cut them in half lengthwise. Separate the yolks from the whites and chop each of them finely.

Now you are ready to assemble. Place the leeks on a serving plate (I like to alternate the

ends). Sprinkle with the chopped egg whites and yolks, then with the chopped parsley and chives. Drizzle most of the vinaigrette over the platter. Season with a little salt and freshly ground black pepper. Serve with crunchy bread and the remaining vinaigrette.

And bon appétit!


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