Roasted Leeks with Poached Eggs and Warm Spinach Salad
Recipe from
Vegetarian Times
Roasting leeks brings out their root-vegetable side so that they can be served on their own or as part of this salad.
Servings:
Serves 6
Ingredients
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3 tablespoonsolive oil, dividedsee savings
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4medium leeks, halved, white and light green parts cut into 1-inch chunks (8 cups)see savings
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2 tablespoonslemon juicesee savings
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4 teaspoonsDijon mustardsee savings
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6 largeeggssee savings
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12 cupsbaby spinach leavessee savings
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2 cupssliced button mushroomssee savings
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1 pintcherry tomatoes, halvedsee savings
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3 ouncesaged Asiago or Gouda cheese, grated (3/4 cup)see savings
Directions
1.
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.
2.
Meanwhile whisk together lemon juice, mustard, and remaining 1 tablespoon oil in small bowl. Season with salt and pepper, if desired.
3.
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.
4.
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.
Nutrition information
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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