Belgium: Hachis de Poireaux / Cold Egg/Leek Hors d’Oeuvre

Hachis de Poireaux / Cold Egg/Leek Hors d'Oeuvre
 Categories: Belgian, Vegetarian
      Yield: 4 servings
 
      1 kg Leeks
      1 ts Olive oil
           Juice of 1 lemon
      2    Eggs
      1 tb Mayonnaise
      1 ts French mustard
           A few capers
 
  Trim off the green parts of the leeks, chop up the white part and wash
  thoroughly, then drain well and pat dry.  In a saucepan heat 2 tb.
  olive oil and stew the chopped leeks gently for about 8-10 minutes or
  until cooked.  Meanwhile, hard-boil the eggs.  Put the leeks in a
  shallow dish, dress them with the lemon juice, salt and pepper, and
  allow to cool. Shell the eggs and mash them with a fork, adding the
  mayonnaise and mustard.  Mix in the capers.  Spread the egg mixture
  onto the leeks and chill for at least 2 hours.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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