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Nutrition Facts
Serving Size 1 (271g) Recipe makes 6 servings
Calories 251
Calories from Fat 146		(58%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 227mg		75%
Sodium 286mg		11%
Potassium 729mg		20%
Total Carbohydrate 14.7g		4%
	Dietary Fiber 3.3g	13%
	Sugars 5.2g
Protein 13.7g		27%
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Roasted Leeks With Poached Eggs and Warm Spinach Salad

Recipe #366202 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Eat Your Vegetables!
Apr 16, 2009

This recipe is from Vegetarian Times. I love the flavor of the roasted leeks in this. I leave out the mushrooms and use Parmesan for the cheese since I always have that in the fridge. I just toss the grated cheese with rest of the salad and top each dish with a poached egg. Serve with crusty bread with olive oil for dipping and a nice glass of white wine.

SERVES 6 (change servings and units)

Ingredients

4 medium leeks, halved with white and light green parts cut into 1-inch chunks
3 tablespoons olive oil, divided
2 tablespoons lemon juice
4 teaspoons Dijon mustard
6 large eggs
12 cups baby spinach leaves
2 cups button mushrooms, sliced
1 pint cherry tomatoes
3 ounces aged gouda cheese or asiago cheese, grated

Directions

1
Preheat oven to 400. Toss leeks with 2 T olive oil in a 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 T oil in a small bowl. Season with salt and pepper, if desired.
3
Fill large skillet with 2" water, and bring to a boil. Add eggs, reduce heat to medium-low and poach eggs 5 min, or until whites and yolks have turned opaque, spooning simmering water over eggs.
4
Toss spinach with mushrooms, tomatoes, roasted leeks and dressing in a large bowl. Divide salad among 6 dinner plates. Top each serving with 1 poached egg and garnish with cheese.