Recipe: Young Leeks and Eggs in Gourmet Vinaigrette

1- Preheat your oven to 85° (precise), then once it reaches temperature at mid-oven, place 2 of your eggs, cooking for 65 minutes, thus you will have the "perfect" egg cooking.

2- Split your leeks in half, wash them in 2 waters, keep 2 1/2 leeks then cook the others in 4 liters of salted water, when they are cooked, remove them keeping the cooking water.
Cool them then press them well.

3- Bring this water back to boil and plunge your 4 eggs into it which you will cook hard (10 minutes after boiling), then remove them and cool them.

4- Cut your 2 1/2 leeks into filaments and lozenges, heat your frying oil then when it is very hot, plunge your leeks for just two minutes then drain them on absorbent paper and sprinkle with a little fine salt.

5- When the "perfect" eggs are cooked, shell them then put them in a salad bowl, add the mustard, olive oil, salt and pepper then blend it all together, there is your gourmet vinaigrette ready.
Plating:
On each beautiful plate, carefully arrange a bouquet of leeks, 2/2 hard eggs, pour a little vinaigrette over your leeks then at the last moment, finish by adding some of your fried filaments and lozenges.