- 400 g young leeks (without greens)
- 2 tablespoons mustard vinaigrette
- 6 eggs
- 1 small bunch chives
- 2 tablespoons chopped hazelnuts
- Salt and ground pepper
- Preparation time: 20 minutes
- Cooking time: 15 minutes
Difficulty: 2/5
- Trim the leeks and tie them into a bundle. Boil in salted water until fully tender. Drain thoroughly and press firmly to remove excess moisture.
- Hard-boil the eggs, cool in ice water, peel, and finely chop the whites and yolks separately to create a mimosa effect. Set aside.
- Using a 10 cm ring mold, arrange the pressed leeks on plates, season generously with well-spiced mustard vinaigrette, and carefully unmold.
- Top with the mimosa eggs, sprinkle with finely chopped chives, and finish with chopped hazelnuts over and around the cakes.
Serve at room temperature for the best flavors. This refined starter showcases Chef Hubert's expertise in balancing textures and fresh, nutty notes.
Chef Hubert's culinary tip: Prepared ahead, it holds beautifully chilled but shines when brought to room temperature.
