Photo: William Meppem
- 10 cloves garlic, peeled
- sea salt and freshly ground pepper
- 1/3 cup extra virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 4 x 55g eggs (organic, if possible)
- 4 small-medium leeks, washed and trimmed
- shaved parmesan
- 1/2 bunch chives, finely snipped, to serve
Bring a small saucepan of salted water to the boil.
Add the garlic, reduce the heat and simmer until very tender.
Strain the garlic and mash it in a bowl.
Add salt, pepper, olive oil and vinegar and whisk until incorporated.
Cook the eggs, straight from the fridge, in boiling salted water for 6 minutes.
Transfer to a bowl of ice water to cool. Peel the eggs.
In a large saucepan of boiling salted water, gently simmer the leeks for 8-10 minutes or until tender.
Drain the leeks on paper towel.
Carefully remove the first layer of skin from each leek, and cut the leeks in half lengthways.
While still warm, dress with garlic vinaigrette.
Place the leeks on 1 large serving dish or divide among 4 plates.
Cut the eggs in half and place on the leeks, spoon over any extra dressing, add grated parmesan and sprinkle with chives and pepper.