Recipe - Wild Leeks And Poached Eggs

800 g Baby wild leeks
6 Eggs
4 tablespoon Walnut oil
2 tablespoon Red wine vinegar
1 tablespoon Mustard
1 Egg yolk
1 tablespoon Flat parsley
200 g Potatoes
2 tablespoon Vegetable oil
4 dl Water
1 kg Ice cubes
4 Pinches sugar

Break eggs into a ramekin. Pour gently into a warm pan. After 2 minutes,
drain on a slotted spoon onto a plate. Put the leeks into a bowl with
shallots and garlic and pour the dressing over.

Toss the salad, put onto a plate with the eggs on top, drizzle balsamic
vinegar around the edge and give it a sprinkle of black pepper.

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Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.