This is a great dish to serve for a special dinner… It is attractive, unique and delicious. Enjoy!

Ingredients:

  • 6 medium or 4 large leeks
  • 3 T olive oil divided
  • 1 T unsalted butter or ghee (or avocado oil for vegan)
  • 1/2 tsp salt and fresh ground pepper
  • 1/4 cup white wine
  • 1 cup chicken stock
  • 3 sprigs fresh thyme
  • 2 T chopped flat-leaf parsley
  • 1 T dijon mustard
  • 1 T white wine vinegar
  • 2 hard-boiled eggs, white and yolks separated and chopped

Preheat  oven to 425.

  1. Wash leeks thoroughly. Trim roots and dark green tops off.  Slice lengthwise  in half or quarters depending on thickness, then slice on diagonal in 4″ lengths.
  2. Heat 1 T oil and butter in cast iron skillet. Add leeks, season with salt and pepper, and saute for about 8 minutes until golden. (You may want to use a lid to keep the leeks moist.)
  3. Add wine and cook until the liquid is absorbed.
  4. Add chicken broth, thyme, and 1/2 tsp salt. Transfer skillet to pre-heated oven and bake for 20 minutes or until leeks are tender.
  5. Whisk together mustard, vinegar, 2 T olive oil and 1 T parsley.
  6. Chop egg whites and yolks separately.
  7. Transfer leeks to platter. Drizzle with dressing and garnish with egg whites, then yolks, then parsley.