Grilled Leeks with Asparagus and Boiled Eggs

Perfect meal for two people, can be served for breakfast or lunch.  IMG_2874


Servings: 2

  • 2 large eggs
  • 2-3 medium leeks, white and pale-green parts only, halved lengthwise
  • 1 tablespoons unsalted butter
  • 1 bunch asparagus, trimmed
  • Kosher salt, freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole grain mustard
  • Flaky sea salt

To make the mustard sauce mix the mustard with lemon add salt and pepper if desired.

Boil the eggs about 5-6 minutes, take them out and keep them in cold water.

Cook the leeks in a large cast-iron skillet for about 5 minutes on medium heat.


Next grill the asparagus and season with salt and pepper, tossing occasionally for about 4 minutes.


Peel the eggs halfway and place on top of vegetables. Sprinkle with salt and pepper and drizzle with mustard sauce.


Serve with multi grain toast and a cup of tea or coffee.  Enjoy!

(Courtesy of bon appetit)

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