Leek bars with egg vinaigrette

Ingredients

Directions

1. 1

   Boil the eggs in plenty of boiling water for about 10 minutes until hard, quench under cold water and let them cool down.

2. 2

   Clean and wash the leek and cut off the dark green ends. Bring salted water to the boil in a wide saucepan or roaster. Cover the leek and cook for about 15 minutes.

3. 3

   Wash the parsley, shake dry and cut the leaves into fine strips. Peel the eggs and dice or chop them finely. Mix vinegar, mustard, honey, some salt and pepper. Embezzle oil. Stir in parsley and egg.

4. 4

   Remove leek from the pot with a skimmer, drain well and arrange on a plate. Spread egg vinaigrette over it.