1 kg / 2 lb leeks
1 ts olive oil
juice of 1 lemon
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.
Makes 4 servings.
Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).