Roasted Leeks With Poached Eggs And Warm Spinach Salad

1 fave
More from this source
VegetarianTimes

Comments

Add a comment

Ingredients

3 Tbs. olive oil, divided

4 medium leeks, halved, white and light green parts cut into 1-inch chunks (8 cups)

2 Tbs. lemon juice

4 tsp. Dijon mustard

6 large eggs

12 cups baby spinach leaves

2 cups sliced button mushrooms

1 pt. cherry tomatoes, halved

3 oz. aged Asiago or Gouda cheese, grated (¾ cup)

You might also like

Grilled Leeks With Roasted Pepper Vinaigrette &...
Fine Cooking
Bourbon Apple Butternut Squash Soup With Roaste...
Food Republic
Roasted Winter Vegetables With Cannellini Beans
Whole Living
BUCKWHEAT BOWL WITH ROASTED ROMANESCO
Sprouted Kitchen
Roasted Halibut & Asparagus With Melted Leeks
SF Gate
Roasted Pumpkin And Butternut Squash Soup
Joy The Baker
Oven-Roasted Asparagus And Leeks
Martha Stewart
Roasted Carrot Leek Soup
Marla Meridith
Roasted Baby Leek Recipe (With Thyme)
Jamie Oliver
Roasted Balsamic Tomato Recipes (With Baby Leek...
Jamie Oliver