Pain perdu with confit leeks
Ingredients
- 80g unsalted butter
- 1 heaped tsp Dijon mustard
- 8 baby leeks
- ½ small bunch of parsley finely chopped
- ½ tbsp capers drained
- 1 tbsp white wine vinegar
- 4 large eggs
- 50ml whole milk
- 60g parmesan or vegetarian alternative, finely grated
- 4 thick slices tiger bread or challah
- vegetable oil for frying
Organization Tags
Tags easily organize your Recipe Library
Comments