1. Trim and clean the leeks. Cut them into 3 pieces. Rinse them well under cold running tap water.

2. Do you have a steamer? Steam the leeks for 30 minutes until tender

3. No steamer? Use a pasta pan. Place the leeks on the bottom of the pasta pan basket and add about and inch (2,5 cm) of water to the pan. Put a lid on the pan, bring the water to a good boil over medium-high heat and cook the leeks in the steam for 30 minutes until they are very soft.

4. Let the cooked leeks cool down at room temperature. In the meantime make a simple vinaigrette. Pour the white wine vinegar in a small cup and add the mustard.

5. Stir well. Then add the olive oil little by little. Season with a pinch of salt and pepper.

6. Check the seasoning. Add extra vinegar, mustard or pepper to taste if necessary.

7. Peel the hard boil egg and mash it using a fork into a crumble.

Slice the cooled leeks lengthwise in half and divide them over deep plates. Drizzle with the vinaigrette and the crumbled egg. Finish with extra freshly ground pepper. Serve at room temperature.