Bacon, egg and leeks
Photo by Tamara West
Leeks love bacon, almost as much as eggs do.
- Place bay and thyme in a saucepan just large enough to hold leeks. If using large leeks, pack the chunks in closely, cut side up. Cover leeks with water. Place on heat, bring to a simmer, cover and reduce heat to medium-low. Simmer for 10 minutes or until leeks are quite tender. Gently drain leeks.
- Meanwhile steam carrots for 3 minutes or until tender. In a separate saucepan, boil eggs for 8 minutes then cool briefly under cold running water. Cook bacon in a frying pan until lightly browned all over.
- Arrange leeks and carrots on warmed plates. Scatter with bacon. Chop each egg in half, carefully scoop out egg and add to plates.
- Whisk oil, vinegar and mustard together to make a dressing, and season to taste with salt. Spoon dressing over plates, grind some pepper over and scatter with a few thyme leaves.