These eggs are warm and savory, with an amazing bite from the capers and apple cider vinegar. Serve them with a really good slice of toast or fried potatoes.
Ingredients
- 15 young leeks (about 1 pound), white and pale green parts only
- 1 small shallot, coarsely chopped
- 2 tablespoons salt-packed capers
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- Salt
- 1 tablespoon butter
- 6 eggs
- 1 tablespoon chopped fresh parsley, for garnish
How to Make It
- Fill a large pot with water and add 1 tablespoon of salt. Bring to a simmer over high heat, then add the leeks. Reduce the heat to medium-low and simmer, uncovered, until the leeks are soft and tender, about 15 minutes. Drain, let cool, and cut into 3-inch pieces. Make the Vinaigrette
- Combine the shallot, capers, olive oil, and vinegar in a blender and blend to emulsify. Season to taste with salt.
- Melt the butter in a large sauté pan over medium-low heat. Add the eggs and fry until the whites are set but the yolk is runny, about 5 minutes.
- Divide the leeks among six plates. Pour the vinaigrette over the leeks, and slide a fried egg on top of each bed of leeks. Garnish with parsley and sprinkle with salt.