Leek Vegetables with Poached Eggs

Clean the leek so that as little of it as possible is lost they need just as much of the green as possible. Next, rinse thoroughly, cut the white parts and all the green parts in half lengthwise, and then cut them all together diagonally in strips about a centimeter wide.

First sauté half of the leeks in a deep frying pan or shallow saucepan with a tablespoon of butter over medium heat, and as soon as the leeks have sunk in together, add the second half with the remaining butter and continue to sauté the whole thing together uncovered for five minutes, season with salt, season with pepper. Pour in the whipped cream and cook the leek for another five minutes. It is ready when it is cooked and soft, but still has a little bite.

Season with a few drops of lemon juice and a pinch of cayenne pepper, mix again and it’s ready.

For the eggs, boil a liter of water, add the vinegar and season thoroughly with salt. Then break the eggs into four cups and carefully slide them one by one into the boiling water. Do not bring the water to boil, but let the eggs stand for four minutes, then the whites will be firm and the yolks still soft.

Divide leek vegetables evenly on plates. Carefully lift the poached eggs out of the water with a skimmer and place them on the leeks.

Sprinkle with ground pepper and serve on the spot. This goes well with toasted R

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