Leeks love bacon, almost as much as eggs do.
|3 sprigs||Fresh thyme, plus extra thyme leaves, for serving|
|16||Baby leeks, ends trimmed or white part of 2 medium-large leeks, cut in 4cm chunks (Main)|
|12||Baby carrots, peeled and trimmed (Main)|
|2 slices||Bacon, very thick, cut in lardons (rectangles)|
|5 tsp||Extra virgin olive oil|
|2 tsp||Cider vinegar|
|2 tsp||Dijon mustard|
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- Place bay and thyme in a saucepan just large enough to hold leeks. If using large leeks, pack the chunks in closely, cut side up. Cover leeks with water. Place on heat, bring to a simmer, cover and reduce heat to medium-low. Simmer for 10 minutes or until leeks are quite tender. Gently drain leeks.
- Meanwhile steam carrots for 3 minutes or until tender. In a separate saucepan, boil eggs for 8 minutes then cool briefly under cold running water. Cook bacon in a frying pan until lightly browned all over.
- Arrange leeks and carrots on warmed plates. Scatter with bacon. Chop each egg in half, carefully scoop out egg and add to plates.
- Whisk oil, vinegar and mustard together to make a dressing, and season to taste with salt. Spoon dressing over plates, grind some pepper over and scatter with a few thyme leaves.