Slow-Cooker Braised Leeks with Prosciutto and Poached Eggs

Trim off the root end and then cut off the dark green tops from each leek, leaving about 2 inches (5 cm) of light green tops attached. Halve each leek lengthwise, rinse well and cut crosswise into slices about 3/4 inch (2 cm) thick. Transfer to a slow cooker.

Add the garlic, onion, wine, stock, oil, 1 Tbs. of the vinegar, the parsley, bay leaf, 1/2 tsp. salt and several grinds of pepper and stir to mix. Cover and cook on the low setting for 3 hours, stirring once halfway during cooking if possible. The leeks should be very tender. Remove and discard the bay leaf and parsley sprigs. Re-cover to keep warm.

About 30 minutes before the leeks are ready, preheat an oven to 350°F (180°C). Lay the slices of prosciutto on a baking sheet in a single layer. Bake until firm and golden, 15 to 20 minutes. Let cool.

To poach the eggs, fill a large, deep sauté pan three-fourths full of water, bring to a rolling boil over high heat and add the remaining 1 Tbs. vinegar. Crack an egg into a small ramekin or bowl. Reduce the heat to low and, holding the ramekin just above the surface of the barely simmering water, slide the egg into the water. Repeat with the remaining eggs, working as quickly as possible and keeping the eggs separated in the water. When all of the eggs are in the water, cover the pan and leave undisturbed for about 3 minutes if you like the yolks runny and 5 minutes if you like the yolks set.

Using a slotted spoon, divide the leek mixture among individual plates. Scatter the crispy prosciutto on top. Using the slotted spoon, place a poached egg on each bed of leeks. Sprinkle evenly with the basil and serve. Serves 4.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)