Braised Leek And Endive Salad With Poached Eggs And

Name: Braised Leek And Endive Salad With Poached Eggs And Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp lemon juice; 1 tbsp whole-grain mustard; 2/3 cup heavy cream; 3 tbsp loosely packed fresh chervil leaves; None None Braised Leek and Endive Salad with Poached Eggs and Roasted Potatoes; 2 1/4 lb new potatoes, halved lengthwise; 2 tsp sea salt; 1/2 tsp cracked black pepper; 2 cloves garlic, minced; 1 tbsp olive oil; 20 None small leeks, trimmed, cut into 6 inch pieces; 6 heads white endive, halved lengthwise; 2/3 cup dry white wine; 1 cup vegetable stock; 1 tsp sugar; 8 None large eggs

Servings: persons

2 tbsp lemon juice
1 tbsp whole-grain mustard
2/3 cup heavy cream
3 tbsp loosely packed fresh chervil leaves
None None Braised Leek and Endive Salad with Poached Eggs and Roasted Potatoes
2 1/4 lb new potatoes, halved lengthwise
2 tsp sea salt
1/2 tsp cracked black pepper
2 cloves garlic, minced
1 tbsp olive oil
20 None small leeks, trimmed, cut into 6 inch pieces
6 heads white endive, halved lengthwise
2/3 cup dry white wine
1 cup vegetable stock
1 tsp sugar
8 None large eggs

1
Preheat oven to 400u00b0F.
2
Whisk together lemon juice, mustard, heavy cream and chervil. Season. Set aside.
3
Toss potatoes with salt, pepper and garlic in a large baking dish. Lightly coat with oil. Roast, uncovered, for 50 mins, or until tender and crisp.
4
Meanwhile, heat oil in a large Dutch oven. Cook leeks and endive, cut-side down, in a single layer, for 1 min. Add wine, stock and sugar. Bring to a boil then reduce heat and simmer, uncovered, for 2 mins. Transfer to oven and bake, covered tightly, for 20 mins.
5
Fill a large shallow frying pan with water. Bring to a boil. One at a time, break eggs into a cup then slide into water. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat and let stand for 4 mins, or until a light film of egg white sets over yolks. One at a time, remove eggs using a slotted spoon and drain on paper towels.
6
Divide potato and endive between serving plates. Top each plate with leeks and 2 poached eggs. Drizzle with dressing.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp lemon juice, 1 tbsp whole-grain mustard, 2/3 cup heavy cream, 3 tbsp loosely packed fresh chervil leaves, and more.

Yes, Braised Leek And Endive Salad With Poached Eggs And Roasted Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Braised Leek And Endive Salad With Poached Eggs And Roasted Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions