Roasted Leeks with Poached Eggs and Warm Spinach Salad Recipe
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Roasting leeks brings out their root-vegetable side so that they can be served on their own or as part of this salad.
Ingredients
- 3 tablespoons olive oil, divided
- 4 medium leeks, halved, white and light green parts cut into 1-inch chunks (8 cups)
- 2 tablespoons lemon juice
- 4 teaspoons Dijon mustard
- 6 large eggs
- 12 cups baby spinach leaves
- 2 cups sliced button mushrooms
- 1 pint cherry tomatoes, halved
- 3 ounces aged Asiago or Gouda cheese, grated (3/4 cup)
- Preheat oven to 400 degrees F. Toss leeks with 2 tablespoons olive oil in bowl. Season with salt and pepper, if desired. Spread leeks on baking sheet and roast 45 minutes, or until golden, turning several times with spatula.
- Meanwhile whisk together lemon juice, mustard, and remaining 1 tablespoon oil in small bowl. Season with salt and pepper, if desired.
- Fill large skillet with 2 inches water, and bring to a boil. Add eggs, reduce heat to medium-low, and poach eggs 5 minutes (for soft yolks), or until whites and yolks have turned opaque, spooning simmering water over eggs.
- Toss spinach with mushrooms, tomatoes, roasted leeks, and dressing in large bowl. Divide salad among 6 dinner plates. Top each serving with 1 poached egg, and garnish with cheese.
- Calories 297, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 224 mg, Sodium 614 mg, Carbohydrate 27 g, Fiber 5 g, Protein 14 g, Sugars 8 g.
- Percent Daily Values are based on a 2,000 calorie diet
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