Chef Eric Patterson of The Cooks’ House in downtown Traverse City shares a must-try recipe for summer.
- 1 tablespoon butter
- 12 wild leeks (rinsed well)
- ½ cup fresh, shelled peas or about 20 morels
- Splash dry white wine
- 2 ounces chicken stock
- Salt and pepper
- One handful spinach (rinsed well, and stems taken off)
- 4 duck eggs (chicken eggs can be used as well)
- 2 tablespoons olive oil
Cut wild leeks on a bias into ¼ inch pieces; chop the green tops.
Melt one tablespoon butter in a pan over medium heat. Once the butter is melted and hot, add the leeks; sauté one minute. Add peas or morels, and a splash of white wine, and the chicken stock. Season with salt and pepper. Once liquid has reduced by half, add the spinach. Stir well until spinach has wilted, then remove from heat.
Poach the eggs.
Plating: Put a nice spoonful of the pea, leek, and spinach mixture on a plate. Top with poached egg. Drizzle the egg with a little olive oil, then sprinkle a bit of salt and pepper on it.