Quick & Easy

Braised leek and witlof salad with poached eggs and roasted kipflers

Drizzled with a creamy chervil dressing, this easy dish makes an excellent brunch or lunch.
braised leek and witlof salad with poached eggs and roasted kipflers


Creamy chervil dressing


1.Preheat oven to 200°C (180°C fan-forced).
2.Place ingredients for creamy chervil dressing in screw-top jar; shake well.
3.Toss potato with salt, pepper and garlic in large baking dish; spray lightly with cooking-oil spray. Roast, uncovered, about 50 minutes or until tender and crisp.
4.Meanwhile, heat oil in large flameproof baking dish; cook leeks and witlof, cut-side down, in single layer, for 1 minute. Add wine, stock and sugar; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Transfer to oven; bake, covered tightly, for last 20 minutes of potato cooking time.
5.With 10 minutes left of potato cooking time, half-fill a large shallow frying pan with water; bring to a boil. One at a time, break eggs into cup and slide into pan. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. One at a time, remove eggs, using slotted spoon, and place on absorbent paper-lined saucer to blot poaching liquid.
6.Divide potato and witlof among serving plates; top with leeks and 2 eggs each, drizzle with dressing.

Related stories