Serves 2

3 leeks
Extra-virgin olive oil
Salt, to taste
2 eggs
⅓ cup walnuts, chopped and toasted
Zest of ¼ lemon
½ garlic clove
¼ teaspoon fresh rosemary, chopped

Preheat oven to 400 degrees F. Remove roots and tops of leeks. Cut along the center of the white to pale-green midsection, then rinse under cold water. Place leeks cut-side up on parchment-lined baking sheet. Liberally drizzle leeks with extra-virgin olive oil and sprinkle with salt. Bake 35 to 45 minutes or until outer layers are caramelized and beginning to crisp.

To make walnut gremolata, place finely chopped walnuts in bowl and zest with ¼ lemon, then grate ½ clove of raw garlic over bowl. Add freshly chopped rosemary, pinch of salt, and drizzle of olive oil. Mix well and set aside.

Bring pot of water to boil, then gently lower eggs into water and reduce heat to gentle boil. After 6 minutes, remove eggs from water and immediately plunge into icy water. Allow eggs to cool in ice water before peeling.

Create a nest of roasted leeks on plate, and cut soft eggs in half. Place egg halves on top of leeks, then garnish with walnut gremolata, a pinch of salt, and, if you happen to have them, rosemary flowers for garnish.