Active Time

　　20 minutes

　　Total Time

　　25 minutes

　　Everything in this dinner (including the eggs!) cooks together in one steamer insert. It’s the quick, fresh-tasting dinner we crave in the middle of winter when we can’t stand the thought of another roasted vegetable. Leeks are the true stars, turning tender and sweet without losing their shape.

　　

Ingredients

4 servings

　　1½ lb. baby Yukon Gold potatoes, halved if larger than 1"

　　8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces

　　8 large eggs

　　½ cup extra-virgin olive oil

　　¼ cup sherry vinegar

　　1 tsp. honey

　　Pinch of cayenne pepper (optional)

　　1½ tsp. kosher salt, divided

　　¼ cup finely chopped parsley

　　3 Tbsp. capers, drained

　　2 bunches broccolini, trimmed, larger stalks halved lengthwise

　　Mayonnaise (for serving)

　　

Step 1

Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.

　　

Step 2

Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.

　　

Step 3

Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.

　　

Step 4

Add broccolini to steamer basket on top of potatoes and leeks; season with remaining ½ tsp. salt. Cover and steam until broccolini is tender, 3–5 minutes.

　　

Step 5

Meanwhile, peel eggs and break or cut in half.

　　

Step 6

Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.