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Barbecued leeks with a fried egg & garlic vinaigrette


  • Blanch the leeks until just tender in lightly salted boiling water. Drain well and then cook on a lightly oiled, preheated ridged grill (or BBQ) until well coloured.
  • At the same time, put the garlic in a pot of cold water. Bring to the boil, drain and then repeat the process twice more, before mashing.
  • Whisk the garlic with the olive oil, red wine vinegar, salt and pepper. Taste for seasoning.
  • Then fry the eggs in a little fresh oil.
  • To serve, place the leeks on individual plates, top with an egg, sprinkle the dressing over and around and finish with quite a bit of parmesan and a good pinch of chives.
  • nb.  The eggs can be poached, if you prefer.


  • 8 leeks, washed well & trimmed
  • sea salt & freshly ground pepper
  • olive oil spray
  • 8 whole plump garlic cloves, peeled
  • ½ cup extra virgin olive oil
  • 1 heaped tbsp red wine vinegar
  • 4 large eggs
  • freshly grated parmesan
  • snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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