Poached Eggs with Julienned Leeks
This recipe for Poached Eggs and Julienned Leeks is served with a creamy beurre blanc sauce. A terrific breakfast or brunch recipe for special occasions like Mother’s Day.
I love French cooking for all the amazing recipes and skilled techniques to learn. What a tasty way to challenge yourself in the kitchen. This recipe was adapted from an old cookbook of mine, The Food of France. The original recipes were created by Maria Villegas and Sarah Randell. An impressive breakfast or brunch recipe for Mother’s Day or Easter Brunch.
The Beurre Blanc sauce is a rich and creamy butter sauce. A delicious sauce that makes a great alternative to hollandaise sauce.
I used store bought puff pastry, but one day I will make puffed pastry from scratch. It’s been on my to try list for ages.
How to make perfect poached eggs.
- Fill a large skillet with about 1 1/2 inches of water. Bring to a slow boil.
- Reduce the heat the point that is no longer boiling. Stir in 1 teaspoon of white vinegar.
- Crack the eggs and gently place 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 the poached eggs with a slotted spoon.
Breakfast and Brunch Recipes
Some of my favorite recipes for a special breakfast or brunch.
This post was originally published July 9, 2013. Occasionally I update with fresh tips, content and photos. Current update April 10, 2024.
Poached Eggs with Julienned Leeks
Ingredients
- 4 large eggs for poaching
- 1 box puff pastry
- 1 egg lightly beaten
- 2 leeks white part only
- 2 tablespoons butter
Beurre Blanc Sauce
- 2 shallots finely chopped
- 1 tablespoon butter for sautéing
- 3 tablespoons white wine
- 3/4 cup chicken stock
- 6 oz unsalted butter chilled and diced
- salt
- white pepper
Instructions
- 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 1/2 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.
Notes
Nutrition
