Braised Leeks with Chopped Eggs, Chives and Pancetta

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Quick Facts:

Serves 4


2 leeks
1 tablespoon olive oil
salt and pepper, to taste
4 eggs
4 thick slices pancetta, chopped
1 tablespoon capers, chopped
2 piquillo peppers, julienned
¼-cup Green Goddess dressing (Stonewall Kitchens)
chives and parsley for garnish

Recipe Description:


1. Preheat oven to 375 degrees. Cut the green part off of the leeks and cut the leeks in half lengthwise. Cut the root end of the leeks as well. Wash leeks under running water to remove sand in between each layer, but keep leek halve intact.
2. Dry as thoroughly as possible. Gently rub leeks with olive oil and sprinkle with salt and pepper.
3. Sauté the pancetta over medium heat in an oven proof skillet until crispy. Remove pancetta, but leave any renderings in the pan. Add the leeks and roast for ½ hour turning once, or until tender.
4. In the meantime, place room temperature eggs in water. Bring to a simmer and remove from heat. Cover for 12 minutes then cool down quickly. Peel and chop the eggs.
5. When leeks are tender place ½ leek on each serving plate. Sprinkle with eggs, cooked pancetta, piquillo peppers and capers. Drizzle with dressing and garnish with chives and parsley, if desired.

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