Saturday mornings are for leisurely meals—those made while dancing to some sick tunes. Enter: Brunch Beats.
You guys, it’s March 1st! We could practically holler it from the rooftops like Eliza Doolittle on a sugar high, we’re that excited. Why, you ask? (You totally don’t need to ask, do you?) Because crocuses. Because soft, gentle breezes. Because green things. Or at the very least, the promise of them, soon enough.
And so we want things to lighten up, in a spring-like way, starting now. Even if we get six inches of snow. Even if we’re still wearing our SmartWool socks. Because if you can’t hope for something in this life, what’s the point?
Here’s what has us smitten: leeks gone slack from steaming, then topped with pink shallots, a tart mustard vinaigrette, and a hard-cooked egg. (To make it a proper breakfast, we’d increase the number of eggs to one per person.) Toast thick slices of sourdough. Spring for the salty Irish butter. Unfold your cheeriest daisy-print napkins and most lighthearted dishware.
Something good is in the air. Can you feel it?
Leeks Vinaigrette with Hard-Cooked Eggs
- 3 bunches leeks (about 8; white and light-green parts only)
- 1 tablespoon extra-virgin olive oil
- 2 shallots, thinly sliced
- 2 tablespoons red-wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- Coarse salt and ground pepper
- 1 hard-cooked large egg
- Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.
- Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.