Poached Eggs with Julienned Leeks

Course: Breakfast
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4
Author: Laureen King
This elegant recipe for perfectly cooked Poached Eggs with Julienned Leeks and a Beurre Blanc sauce is great for those special breakfast days.
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Ingredients

  • 1 container puffed pastry
  • 1 egg lightly beaten
  • 2 leeks white part only
  • 1 oz butter
  • 4 eggs poached
  • Beurre Blanc Sauce Ingredients
  • 2 shallots finely chopped
  • 1 tbsp butter
  • 3 tbsp white wine
  • 3/4 cup chicken stock
  • 6 oz unsalted butter chilled and diced
  • salt
  • white pepper

Instructions

  • Preheat oven to 375 degrees.
  • Roll out pastry on floured surface to make 9x5 rectangle.
  • Chill for for 15 mins, then cut into four equal triangles.
  • Place triangles on parchment covered baking tray.
  • Bush lightly with beaten egg.
  • Bake for approximately 15 minutes or until golden brown.
  • Slice in horizontal half.
  • Beurre Blanc Sauce
  • In skillet cook shallots in 1 tbsp butter until tender but not brown.
  • Add wine, cook bubbling until reduced by half.
  • Add chicken stock and continue to cook until reduced by a third.
  • Add chilled butter, piece by piece, whisking continuously until sauce thickens.
  • Be careful not to overheat, (may need to remove pan on and off heat)
  • Season with salt and white pepper.
  • For Leeks
  • Slice leeks in half, then julienne strips.
  • Melt 1 oz butter in skillet, add leeks and cook until tender, about 10 minutes.
  • Season lightly with salt.
  • For Poached Eggs
  • In large skillet bring water to slow boil.
  • Reduce heat so no longer boiling, add 1 tsp white vinegar.
  • Crack egg and gently lower into water one at a time.
  • Cover, remove from heat, and cook for approximately 4 minutes or until whites are cooked.
  • Remove with slotted spoon.
  • Assembly
  • Arrange puffed pasty on plate.
  • Top each with a spoonful of warm leek.
  • Then a poached egg.
  • Top with a spoonful of beurre blanc.
  • Cover with pastry tops .
  • Served with beurre blanc drizzled around.

Notes

Adapted from Food of France Cookbook