It's Easter again and with the festivities comes that age-old problem of what to do with those hard-boiled eggs... or at least around here, it does! Easter traditions in Europe command that everyone be given (or, if they're kids, find somewhere hidden around the house) a hard-boiled, died egg. Since our equivalent of Santa Clause comes on Christmas Eve already, Easter is the one festivity in the year where the kids are up at the crack of dawn, turning the whole house upside down to find their Easter nests - with a fair amount of hard-boiled eggs. At breakfast, more eggs. At mass, a traditional nest of brioche with a hard-boiled egg in the centre. After church, off to visit the grandparents and extended family and at every house we would get more... eggs! (and chocolate, but that wasn't really that much of a problem for me). And not just that - they would also be cracked already, since there wasn't an egg to be had without an egg fight ensuing with some cousin or other ;-)
And for the following two weeks, all we would eat was... eggs! I had them coming out of my ears and I didn't really like them that much anyway! So, in case you are facing the same problem right now, here's an idea for using up those eggs (I don't know why I don't just throw them in the bin, to be honest, it's not like they're from Faberge or anything...) - eggs mimosa (or devilled eggs) are a common sight this time of the year, but in this case we're only using their essence: the eggs chopped finely with some capers, parsley and fresh anchovies (optional) and sprinkled over some steamed baby leeks (or indeed, asparagus, beans or whichever vegetable seems to be in season in your neck of the woods), finished off with a simple French dressing. The perfect dish to get your stomach back in gear after a weekend or over-indulgence...
Steamed baby leeks with deconstructed eggs mimosa
12-15 baby leeks (depending on size and appetite)
For the vinaigrette:
1 tsp dijon mustard
2 tbsp olive oil
2 tbsp white wine vinegar
For the eggs mimosa:
2 hard-boiled eggs (shelled)
1 tbsp capers
2 sardines (or 4 anchovies) in brine (optional)
1 handful parsley
Steam the baby leeks for 10 minutes over salt water.
Shake the ingredients for the vinaigrette in a jam jar until smooth.
Put all the ingredients for the eggs mimosa in a small food processor, chope finely with a few pulses. Season to taste.
The leeks should be served lukewarm, with the eggs mimosa sprinkled on top and drizzled with some of the vinaigrette. Offer some bread on the side.