Roasted Leeks With Poached Eggs and Warm Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from Vegetarian Times. I love the flavor of the roasted leeks in this. I leave out the mushrooms and use Parmesan for the cheese since I always have that in the fridge. I just toss the grated cheese with rest of the salad and top each dish with a poached egg. Serve with crusty bread with olive oil for dipping and a nice glass of white wine. 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:
1. 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.
2. Meanwhile, whisk together lemon juice, mustard and remaining 1 T oil in a small bowl. Season with salt and pepper, if desired.
3. 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.
4. 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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