IntermediateIngredients
Ingredients:
Eggs and Leeks:
6 large eggs
3 large leeks, tough outer layers removed
Croutons:
8 oz sourdough bread, torn into ½-inch pieces
1 ½ Tbsp olive oil
1 tsp garlic salt
Mustard Vinaigrette:
4 tsp Dijon mustard
¼ cup fresh lemon juice
¾ cup olive oil
¼ tsp salt
To Serve:
1 bunch fresh radish, clean and quartered
Salt and freshly ground black pepper
Overview
Equipment
- Signature Kitchen Suite 48-inch Dual Fuel Pro Range with build-in sous vide or sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Large bowl
- Paring knife
- Knife
- Signature Kitchen Suite True-Steam Combi Oven or perforated pan/steamer basket
- Baking sheet
- Parchment paper
- Medium bowl
Timing
Prepping time: 20 minutes / Cooking time: 5–7 minutes (excludes sous vide cooking time)
Servings
6
Directions
For the Eggs:
- Preheat Signature Kitchen Suite Built-In Sous Vide bath or circulator to 147°F (64°C).
- Place eggs in the sous-vide bath and cook for 50 minutes.
- Chill eggs in ice water or cold running water and reserve.
For the Leeks:
- Preheat True-Steam Combi-Steam Oven to 250°F (121°C) or prepare water for steaming vegetables.
- Trim root end of leeks and tough dark green tops.
- Slice in half lengthwise, rinse in cold running water.
- Transfer in a single layer to a perforated pan and steam for 20 minutes, or until tender.
- Cut into bite-sized pieces and reserve.
For the Croutons:
- Heat ProHeat Convection Oven to 325°F (163°C), no fan, or conventional oven.
- Toss ingredients in a large bowl to combine, transfer to a baking sheet lined with parchment paper.
- Bake for 20 minutes, until golden brown and crispy.
For the Mustard Vinaigrette:
- In a medium bowl, whisk all ingredients to combine well.
To Serve:
Toss reserved leeks and radish in mustard vinaigrette, salt and pepper to taste. Set aside. Re-heat eggs in water bath set to 130°F (54°C) for 15 minutes. Divide leeks into salad bowls, and crack a warm egg over a slotted spoon to strain any excess liquid white, then top the salad. Sprinkle with salt and freshly ground black pepper.
Developed for Signature Kitchen Suite by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.
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