A delicious healthy dish with a twist.


  • 1 kg young leeks
  • 4 eggs
  • 3 shallots
  • olive oil
  • old wine vinegar or sherry vinegar
  • dijon mustard
  • sea-salt (coarse)
  • black pepper
  • bunch of chives and parsley
  • paprika


  • Trim the green part of the leeks then quarter the green part 2 thirds of their length so that they open; rinse well.
  • Steam for around 7/8 minutes or plunge into boiling water; drain and leave to cool.
  • During this time hard boil the eggs (11-13 mins) and chop the shallots very finely.
  • Make an emulsion of about 6 tablespoons of olive oil to a large generous dollop of dijon mustard; when thick like mayonnnaise, lengthen with 1-2 tbs of vinegar before adding the chopped shallots and finely chopped chives.
  • Remove the shells from the eggs and cool under running cold water.
  • Chop the eggs finely; open the cooked warm leeks on a large plate and sprinkle the eggs over them. Then spoon the mustard sauce generously over all this.