2 Large leeks – Green parts removed, sliced in halves and cut in 10cm pieces.
1 Hard boiled egg
3 Slices of bacon, cut in fine pieces
4 Tablespoons French Mustard Vinaigrette
In a saucepan fitted with a steamer basket, bring 10cm of water to a boil. Add the leeks , cover and steam until just tender, about 7-8 minutes.
Drain the leeks , pat dry and refrigerate until chilled, 15 minutes.
I used a Chinese wicker basket and cover the base with parchment paper.
Cook one egg for 10 minutes in boiling water –
Cook the bacon in 1 tablespoon of vegetable oil, until very crispy.
To assemble, place the leeks on a plate, open face up. Chop the hard boiled egg finely and using a knife as a guide, create a fine line of chopped egg over the leeks.
Crumble the bacon in small pieces and again, create a fine line, next to the hard boiled egg.
Finish the process with another line of chopped hard boiled egg.
Garnish with a few tablespoons of Vinaigrette and serve at room temperature, with a good baguette … and a glass of Chablis….