MIMOSA LEEKS

Please let me introduce you to a new label called the “Sunday evening blues supper” because I know it is a strange feeling known by absolutely (ok nearly) everyone… It’s funny because when I was a little girl, I thought that it was something personal that only my family and I experienced. Even though I loved to go to school there was this little “laissez-aller” on Sunday nights…
Growing up, I discovered that it was something felt by my aunts, cousins, friends and even in all the countries I visited…
Yes, the Sunday Evening Blues is universal. But when it comes to supper, it is a different matter especially when you have a family… So I came with this idea because I have some friends for whom Sundays are terrible after 4 o’clock in the afternoon. They enter a kind of “twilight zone” where homework for each child, schedule of the week, little troubles with everyday life + cooking is simply not possible…
So, the recipes I will propose will be super E A S Y and light. 
The ingredients would mainly live in your CUPBOARD patiently waiting to be used.
It will take only a dozen of MINUTES to realize them.
And maybe one day, you will learn to domesticate the Sunday evening blues… 

We will begin by a regular in any French foyer : the poireaux mimosa or leeks with eggs. Super healthy with detox food, I am sure that you will go for it in no time…Ready !

Wine pairing : Côtes du Rhône (Rosé) from The Rhône Valley.

MIMOSA LEEKS
Serves 3

9 leeks (diced)
3 hard boiled eggs
Walnut oil
A few leaves of fresh parsley finely chopped.
1 tsp of Mustard
White wine vinegar
3 slices of Parma ham (optional)

Bring to the boil water for the leeks.
Cook the leeks for 12 minutes. Drain and set aside in the fridge.
Meanwhile, using a fork, coarsely mash the eggs.
In a little bowl, prepare the vinaigrette whisking the walnut oil with the vinegar and mustard.
Serve the leeks with a generous sprinkle of eggs on top of them.
Season with a drizzle of vinaigrette and some parsley .
Accompany by a slice of Parma ham if you wish.