Ingredients
Utensils
Stovetop, Pot (small), Colander
recipe
Step 1
Cut off the base and dark green tops off the leeks and discard. Cut the remaining white/light greek part in half lengthwise.
Step 2
Add the leeks to a pot of boiling water and cook for 15 minutes. Drain.
Step 3
While the leeks are cooking, cook the eggs in a pot of boiling water for 9 minutes.
Step 4
To prepare the vinaigrette, mix 1 tablespoon of olive oil per person, vinegar, mustard, salt and pepper.
Step 5
Once the eggs are cooked, place them in a bowl of cold water. Peel them and mash into medium/large pieces with a fork.
Step 6
Arrange the leeks on a plate, top with the mashed egg and the vinaigrette. (Optional: add chopped chives.) Bon appétit!
Nutrition facts
Average estimated amount for one serving
| Energy | 225 cal. |
| Fat | 13 g |
| Carbohydrates | 13 g |
| Protein | 12 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "French Leeks with Vinaigrette" contains 225 Energy, 13 g of Fat, 13 g of Carbohydrates, 12 g of Protein, 6 g of Fiber.
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