By Chef de cuisine Lauren Hirschberg
- 24 pieces of marinated white anchovies
- Country bread cut into 1” slices
- 4 whole eggs
- 2 whole leeks
- 1 ½ cup olive oil
- 1 Tbsp chopped parsley
- 1 Tbsp chopped chives
- 1 clove garlic
For the Aioli:
- 1 cup olive oil
- 1 whole lemon, zested and juice reserved
- 1 egg yolk
- Salt and pepper to taste
1) To cook the eggs, bring a pot of water to a boil and place the eggs in the water for exactly six minutes. Remove from the boiling water and submerge in an ice bath to cool. Carefully peel the shells and set eggs aside.
2) Split the leeks down the center and wash thoroughly. Cut the leeks crosswise into ¼” pieces and cook in 1 cup of the olive oil over low heat until completely tender. Remove from heat and let cool.
3) For the aioli, start with the egg yolk in a mixing bowl and add 1 Tbsp of lemon juice plus a pinch of salt. Whisk together briefly and then begin adding the olive oil in a slow, steady stream to emulsify. It should come together like mayonnaise. If it gets too thick, add a splash of cold water. When the oil is completely emulsified, fold in the zest and season with salt and pepper. Add more lemon juice if it needs more acidity.
4) To assemble the bruschetta, brush the slices of bread with olive oil and toast on both sides. Then, rub the garlic clove on each side of the bread slices. Spread some of the aioli on the bread followed by a spoonful of confit leeks. With a fork, break up the cooked eggs in a bowl and mix in the chopped parsley and chives. Season with salt and pepper and spoon the egg mixture on top of the leeks. To complete the dish, lay six pieces of the anchovies over each bruschetta.
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