Photo: K8
Estimated Nutrition (whole recipe, rough)
258
Calories
8g
Protein
19g
Fat
15g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 kg Leeks
- 1 ts Olive oil
- Juice of 1 lemon
- 2 Eggs
- 1 tb Mayonnaise
- 1 ts French mustard
- A few capers
- =
Directions
1
Trim off the green parts of the leeks, chop up the white part and wash
2
thoroughly, then drain well and pat dry. In a saucepan heat 2 tb.
3
olive oil and stew the chopped leeks gently for about 8-10 minutes or
4
until cooked. Meanwhile, hard-boil the eggs. Put the leeks in a
5
shallow dish, dress them with the lemon juice, salt and pepper, and
6
allow to cool. Shell the eggs and mash them with a fork, adding the
7
mayonnaise and mustard. Mix in the capers. Spread the egg mixture
8
onto the leeks and chill for at least 2 hours.
Recipe sourced from
fandom