So I was eating up a recent issue of Fine Cooking magazine and I saw a recipe for Braised Leeks. I luuuuuuuv leeks – oniony, but mild, with a touch of savory sweetness. And they’re so pretty! Dark green tops fading down into light green and then white. So I made it, and then I was like, “WAIT! This is just begging for a poached egg!” If you know me, you know I’m all about tossing a poached egg on top of something and calling it dinner. This recipe is SO EASY and SO DELICIOUS. Look how yummy!
You’ve got the warm braised leeks that are both tender and a little chewy because of the slight char and caramelization, you’ve got a luscious poached egg with a golden yellow yolk and two cute little pieces of toasted baguette brushed with some of the olive oil-thyme mixture in which you braised the leeks. It’s a perfectly satisfying light dinner. And a glass of New Zealand sauvignon blanc or a California chardonnay makes it even better! Want to make it? Come on! It’s so easy.
Braised Leeks with Poached Eggs
4 big leeks, with the dark green part trimmed off (you could zip-bag and freeze them for making veg stock later, if you want – or chuck ’em; your choice)
1/4 C. extra virgin olive oil
1 Tbl white wine (any kind works, except for a sweet wine, like a Riesling, or white zin – which should be outlawed, but that’s another story)
1 Tbl water
A bunch of thyme sprigs, or dried thyme, whichever you have
What You Do
Preheat oven to 375 Fahrenheit.
1) Slice the leeks lengthwise, in half, and trim off the root end. Rinse them under cold water, splaying the leaves a bit to make sure there’s no grit or sand (leeks can contain sandy grit – ick)
2) Put the leeks cut-side-down into a 9″ x 9″ baking pan. Nestle your little thyme sprigs in. Mix the olive oil, wine and water in a little bowl or measuring cup and drizzle that all over the leeks. Sprinkle the whole lot with a generous 1/2 tsp of sea salt.
3) Put a tight tin foil hat onto your pan and slide ‘er into the oven for 45 minutes. After 45 minutes, take the foil off, and braise for 15 more minutes.
4) Poach an egg (bring 4 inches of water to a bubbling simmer, not a crazy boil and slide in an egg; cook undisturbed for 2 and 1/2 minutes, ’til the white is set; use a slotted spoon to retrieve the egg and rest it on a paper towel for a minute so it’s not all wet.) Slide that baby onto your leeks, season with salt (I luuv Maldon sea salt) and pepper and enjoy! Add a couple toasted baguette slices rubbed with some of the olive oil and you’ve got a pretty nice dinner!