6 large eggs
3 large leeks, tough outer layers removed
8 oz sourdough bread, torn into ½-inch pieces
1 ½ Tbsp olive oil
1 tsp garlic salt
4 tsp Dijon mustard
¼ cup fresh lemon juice
¾ cup olive oil
¼ tsp salt
1 bunch fresh radish, clean and quartered
Salt and freshly ground black pepper
Prepping time: 20 minutes / Cooking time: 5–7 minutes (excludes sous vide cooking time)
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.
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