Leeks Vinaigrette with Fried Eggs and Smoked Prosciutto


  • 0.5 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoon(s) Champagne vinegar
  • 8 large eggs
  • 8 slice(s) (see Note)
  • 1 tablespoon(s) unsalted butter
  • 1 small shallot
  • 0.5 teaspoon(s) finely chopped tarragon
  • + 4 more ingredients
    • 1 teaspoon(s) whole-grain mustard
    • Kosher salt and freshly ground pepper
    • 2 tablespoon(s) minced chives
    • 8 medium leeks der green parts only

1. Prepare a large bowl of ice water. In a large pot of boiling salted water, cook the leeks, covered, until tender, about 5 minutes. Using a slotted spoon, transfer the leeks to the ice water to cool. Drain well, then transfer the leeks to paper towels to dry, cut side down. 2. In a small bowl, ...

View full recipe at Food & Wine


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