- 4 eggs
- 500g/1lb 2oz leeks, washed
- 5 tbsp olive oil
- 250g/9oz mushrooms (such as white closed cap), wiped clean and sliced
- salt and pepper
- 1 garlic clove, finely chopped
- 1 tbsp white wine vinegar
- 1 tsp mustard
- 1 small baguette (labelled ‘baton’ in shops), cut into slices
- Place the eggs into a pan of boiling water. Boil for eight minutes exactly, then drain and cool under cold running water. Peel the eggs and set them aside.
- Trim the very tops off the leeks and then cut two-thirds of the way down. Discard any of the coarse outer leaves of the upper two-thirds, cut in half lengthways and horizontally and separate the inner green stems into strips.
- Cut the lower white part of the leek into rounds. Steam the white round and green strips in a steamer placed over salted boiling water for four minutes, or until tender.
- Run the leeks under cold water to cool. Squeeze them out if they are at all watery.
- Meanwhile, heat a small frying pan and add a tablespoon of the oil. Once hot, add the sliced mushrooms to the pan with a pinch of salt. Cook over a medium heat for 4-5 minutes, or until tender and lightly golden-brown. Add the garlic and fry for another minute.
- Whisk the remaining olive oil together with the vinegar and mustard in a small bowl to make a dressing. Taste and season as necessary. Cut the peeled eggs into wedges. Put the cooled leeks in a bowl and top them with the eggs. Season with salt and pepper
- Dress the egg and leek with the dressing. Taste and adjust the seasoning if needed. Serve with the mushrooms and baguette.