The World Capital Of Gastronomy Recipe

Time1h

Serves4

Strudel “Lyonnaise” Braised Leeks, Applewood-Smoked Bacon, Mustard Vinaigrette, Frisee and Poached Farm Egg

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Ingredients

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1
Prepare the Braised Leeks
In a skillet, cook the sliced leeks in olive oil over medium heat until soft and tender, about 10 minutes. Season with salt and pepper.
2
Cook the Bacon
In the same skillet, cook the applewood-smoked bacon until crispy. Remove from skillet, chop into pieces, and set aside.
3
Make the Mustard Vinaigrette
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper until emulsified.
4
Assemble the Strudel
Preheat oven to 375°F (190°C). Lay out two sheets of phyllo dough, brush with olive oil, and layer with braised leeks and bacon. Roll tightly and place on a baking sheet. Repeat with remaining dough and filling.
5
Bake the Strudel
Bake the strudel in the preheated oven for 25-30 minutes or until golden brown.
6
Poach the Eggs
In a pot of simmering water, poach the farm eggs for about 3-4 minutes until the whites are set but yolks remain runny.
7
Plate the Dish
On a plate, place a piece of strudel, top with frisée, drizzle with mustard vinaigrette, and add a poached egg on top. Serve immediately.