Ingredients

• 4 eggs
• 500g/1lb 2oz leeks
• washed
• 5 tbsp olive oil
• 250g/9oz mushrooms (such as white closed cap)
• wiped clean and sliced
• salt and pepper
• 1 garlic clove
• finely chopped
• 1 tbsp white wine vinegar
• 1 tsp mustard
• 1 small baguette (labelled ‘baton’ in shops)
• cut into slices

Directions

• Place the eggs into a pan of boiling water. Boil for eight minutes exactly
• then drain and cool under cold running water. Peel the eggs and set them aside.
• Trim the very tops off the leeks and then cut two-thirds of the way down. Discard any of the coarse outer leaves of the upper two-thirds
• cut in half lengthways and horizontally and separate the inner green stems into strips.
• Cut the lower white part of the leek into rounds. Steam the white round and green strips in a steamer placed over salted boiling water for four minutes
• or until tender.
• Run the leeks under cold water to cool. Squeeze them out if they are at all watery.
• Meanwhile
• heat a small frying pan and add a tablespoon of the oil. Once hot
• add the sliced mushrooms to the pan with a pinch of salt. Cook over a medium heat for 4-5 minutes
• or until tender and lightly golden-brown. Add the garlic and fry for another minute.
• Whisk the remaining olive oil together with the vinegar and mustard in a small bowl to make a dressing. Taste and season as necessary. Cut the peeled eggs into wedges. Put the cooled leeks in a bowl and top them with the eggs. Season with salt and pepper
• Dress the egg and leek with the dressing. Taste and adjust the seasoning if needed. Serve with the mushrooms and baguette.