Roasted Leeks With Poached Eggs and Warm Spinach Salad
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 medium leeks, halved with white and light green parts cut into 1-inch chunks
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 4 teaspoons Dijon mustard
- 6 large eggs
- 12 cups baby spinach leaves
- 2 cups button mushrooms, sliced
- 1 pint cherry tomatoes
- 3 ounces aged gouda cheese or 3 ounces asiago cheese, grated
directions
- Preheat oven to 400. Toss leeks with 2 T olive oil in a bowl. Season with salt and pepper, if desired. Spread leeks on baking sheet and roast 45 minutes, or until golden, turning several times with spatula.
- Meanwhile, whisk together lemon juice, mustard and remaining 1 T oil in a small bowl. Season with salt and pepper, if desired.
- Fill large skillet with 2" water, and bring to a boil. Add eggs, reduce heat to medium-low and poach eggs 5 min, or until whites and yolks have turned opaque, spooning simmering water over eggs.
- Toss spinach with mushrooms, tomatoes, roasted leeks and dressing in a large bowl. Divide salad among 6 dinner plates. Top each serving with 1 poached egg and garnish with cheese.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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