Poached eggs with maple syrup over salad and fried leeks
15
20
4
No
Ingredients
- 250 ml (1 cup) of olive oil
- 125 ml (1/2 cup) of Les cultures de chez nous sliced leeks
- 4 chicken eggs (or 16 quail eggs)
- 125 ml (125 g) of salted bacon into juliennes
- 1 finely chopped shallot
- 125 ml (1/2 cup) of white wine vinegar
- 250 ml (1 cup) of maple syrup
- Salt and pepper
- Mesclun of season or salad up to choice
Preparation
Side-by-side mode
- In a medium sized casserole, heat olive oil and fry leeks white (instant cooking). Drain over paper towels and set aside.
- As for vinaigrette with bacons. In a pan, brown salted bacons until crispy. Keep fats if desired (or remove) and replace with 5 ml (1 teaspoon) of olive oil. Add shallot, cook few seconds than pour wine vinegar and 125 ml (1/2 cup) of maple syrup. Salt and pepper up to taste and set aside.
- In another casserole, heat maple syrup left and poach eggs while keeping liquid yolks.
- Set salad into plates, coat with bacons vinaigrette still hot, garnish with fried leeks and lay a syrup egg in its center.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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