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Simmered Leeks with Poached Egg

A perfect harmony of soft leeks and half-boiled poached egg - light and delicious!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 5 min Cook: 20 min

Ingredients

Leeks 4-6
Dashi broth or chicken stock 300-500ml
Butter 1 tbsp
Soy sauce as required
Eggs 4
Vinegar 3-4 tbsp
Chives or spring onions 2 tbsp

Method

1
Trim off the green ends and roots from the leeks. Wash and remove a few outer leaves and cut into 4.
2
Put the dashi broth or stock into a pan and add the leeks. Bring to the boil and remove any scum before turning down to a simmer for 10-15 minutes.
3
Boil some water in another medium pan and add the vinegar. Turn the heat down to low.
4
Crack the eggs into a small bowl and gently drop into the hot water at Step 3 to make a poached egg.
5
Poache for 3-4 minutes then scoop out with a slotted spoon onto kitchen towel to drain well.
6
Transfer the leeks from Step 2 onto a serving dish. Reduce the remaining stock, then add the butter.
7
Place the poached egg from Step 5 onto the leeks then pour over the reduced stock from Step 6. Sprinkle with finely chopped chives and serve with the soy sauce.

Tips & Note

Use a clear vinegar when poaching the egg.

Simmered Leeks with Poached Egg

A perfect harmony of soft leeks and half-boiled poached egg - light and delicious!

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 5 min

Cook: 20 min

Ingredients

Leeks 4-6
Dashi broth or chicken stock 300-500ml
Butter 1 tbsp
Soy sauce as required
Eggs 4
Vinegar 3-4 tbsp
Chives or spring onions 2 tbsp
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Simmered Leeks with Poached Egg

Recipe ID :604 Posted on 27 MAY 2015
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Serves 4

Prep 5min
Cook 20min
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A perfect harmony of soft leeks and half-boiled poached egg - light and delicious!

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yhiranuma
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yhiranuma
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Ingredients

Print Ingredients Email Ingredients
4-6
300-500ml
1 tbsp
as required
4
3-4 tbsp
2 tbsp

Method

Prep
5min
Cook
20min
1
Trim off the green ends and roots from the leeks. Wash and remove a few outer leaves and cut into 4.
2
Put the dashi broth or stock into a pan and add the leeks. Bring to the boil and remove any scum before turning down to a simmer for 10-15 minutes.
3
Boil some water in another medium pan and add the vinegar. Turn the heat down to low.
4
Crack the eggs into a small bowl and gently drop into the hot water at Step 3 to make a poached egg.
5
Poache for 3-4 minutes then scoop out with a slotted spoon onto kitchen towel to drain well.
6
Transfer the leeks from Step 2 onto a serving dish. Reduce the remaining stock, then add the butter.
7
Place the poached egg from Step 5 onto the leeks then pour over the reduced stock from Step 6. Sprinkle with finely chopped chives and serve with the soy sauce.

Tips & Note

Use a clear vinegar when poaching the egg.

Category

Japan Boiled Easy Peasy Healthy Hors D'Oeuvres Quick Simmer Starters Eggs Leeks Spring Onions Light Bites Lunch

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