Roasted Leeks with Egg and Dijon

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

Leeks are not something that the everyday New Yorker has sitting around in their refrigerator, so take this time to lavish in their presence. This week I experimented with my leeks and sauteed them right into a heaping pan of hash browns and topped the whole thing with 2 perfectly fried eggs. I learned you can truly sautee leeks with absolutely anything you have laying around, adding some local CSA flavor into every meal. 

This recipe is a way to not just use leeks to accompany other vegetables. In this dish leeks are the shining star and trust me, you'll be OK with that. 


6 medium leeks
3 tablespoon olive oil
1 tablespoon butter
salt and pepper
1/4 cup dry white wine
1 cup chicken or veggie stock
5 sprigs thyme
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or juice from one lemon (anything that brings some acid) 
2 hard-boiled eggs, whites and yolks separated and chopped
Parsley as garnish  

1. Heat oven to 425 degrees. Remove the dark green tops of the leeks. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Let dry. 
2. Heat 1 tablespoon olive oil and butter, add leeks and salt and pepper. Turn occasionally until leeks are golden brown, about 5 minutes. Add wine and cook until adsorbed, about 3 minutes. Add 1 cup of water, stock, thyme and salt. Bring to boil. Transfer skillet to oven and bake for 20 minutes. 
2. Whisk Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
3. Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish.