• Preheat the oven to 375º F.
• Roll the puff pastry on floured surface to make a 9 x 5 inch rectangle.
• Chill for 15 minutes, then cut into four equal triangles.
• Place the puff pastry triangles on a parchment lined baking sheet.
• Bush lightly with a beaten egg.
• Bake for approximately 15 minutes or until golden brown.
• Slice in half.

Preparing the Beurre Blanc Sauce

• In a large skillet sauté the shallots in 1 tablespoon of butter. Cook until tender but not browned.
• Stir in the white wine and chicken stock. Simmer until the sauce has reduced by a third.
• Stir in the chilled butter cubes one at a time, whisking continuously until the sauce thickens slightly.
• TIP: Keep the heat so the sauce is just barely simmering. Be careful not to overheat.
• Season with salt and white pepper.

To prepare the leeks

• Rinse the leeks well.
• Slice the leeks in half, then into julienne strips.
• Melt 2 tablespoons of butter in a skillet. Add the leeks and cook until tender, about 10 minutes.
• Season lightly with salt.

Prepare the poached eggs

• Add about 1 ½ inches of water to a large skillet. Bring the water to a slow boil.
• Reduce the heat and stir in 1 teaspoon of white vinegar.
• Crack the eggs and gently lower them into water, one at a time.
• Cover the pan with a lid and remove from heat. Let cook for approximately 4 minutes or until whites are fully cooked.
• Remove with a slotted spoon.

Plating

• Ladle a couple of tablespoons of the beurre blanc sauce onto a plate. Place a crust half of the puff pasty onto the sauce.
• Top with a spoonful of the cooked leeks and a poached egg.
• Cover with the other half of the puff pastry.