Roasted Leeks with Poached Egg and Black Truffle
Ingredients 6 eggs 6 medium sized leeks, white and pale-green parts only, thoroughly washed and halved lengthwise 1oz butter 1 fresh black truffle (approx.1oz) 1 tbsp white vinegar 8 cups water Salt and pepper for seasoning
Cook the leeks: Melt butter in a large frying pan. Add the leeks cut side down in a single layer, season with salt and pepper, cover and cook without moving until well browned (approx. 10 minutes). Flip the leeks over and continue to cook covered for a further 5 minutes or until the leeks are soft.
Prepare the poached eggs: Bring water to boil in a saucepan and add the white vinegar. Reduce to low heat and crack each egg in an individual ramekin. Gently lower the eggs in the water and set a timer for 3 minutes without stirring. Once the eggs are done, remove them from the water using a slotted spoon and transfer to a bed of paper towel to remove excess water. Trim any rough edges, sprinkle with salt and pepper.
Plating: Divide the leeks into 6 plates. On each plate, place 1 egg on top of the leeks. Using a truffle slicer, shave some truffle on the top just before serving.
"This appetizer is the perfect recipe for a special dinner. The flavor of the leeks pair perfectly with the egg and truffle. Make sure to cook the leeks thoroughly. They should melt in your mouth. Tip: use very fresh eggs for poaching as they will keep their shape better and form fewer threads while cooking. You may find it easier to use 2 saucepans to poach the 6 eggs." ~Nathalie