Beans, Leeks & Eggs
Meals

Beans, Leeks & Eggs

Soft leeks and white beans with jammy eggs and miso vinaigrette.

Ingredients

Leeks and Beans

  • 2 large leeks, sliced
  • Extra-virgin olive oil
  • Salt and black pepper
  • 2 garlic cloves, thinly sliced
  • 2 fresh thyme sprigs
  • 2 cans white beans, drained
  • 4 eggs
  • Tarragon or parsley, chopped
  • Toast

Miso Vinaigrette

  • 4 tsp white miso paste
  • 1 tsp Dijon mustard
  • 1 garlic clove, grated
  • 2 tsp red wine vinegar
  • 2 tbsp extra-virgin olive oil

Instructions

1

Clean the leeks

Place sliced leeks in a colander and rinse thoroughly, separating the layers to wash out dirt. Drain well; leftover water helps them soften instead of burn.

2

Cook the leeks until tender

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add leeks, season generously with salt and pepper, and cook until the water cooks off and the leeks start sticking, about 5–6 minutes.

3

Finish the leeks and beans

Add garlic and thyme, reduce heat to low, cover, and cook gently about 20 minutes, stirring occasionally, until the leeks are soft and silky. Remove thyme stems. Fold in the white beans and let them get cozy.

4

Boil the eggs

Bring water to a full rolling boil, then gently lower in cold eggs. Boil 6 minutes for looser centers or 7 minutes for firmer centers. Transfer immediately to an ice bath for at least 3 minutes, then peel.

5

Make the vinaigrette

Whisk white miso, Dijon mustard, grated garlic, vinegar, and olive oil until smooth. It should taste savory, sharp, and slightly bossy.

6

Serve

Divide leeks and beans into bowls. Drizzle with olive oil, top each bowl with halved jammy eggs, scatter herbs over everything, and serve with toast if desired.

Notes

  • If the leeks are still silky but not tender, cook them longer.
  • If it tastes flat, add salt or vinegar.
  • No judgment if eaten straight from the bowl at the counter.