What I bought at the market today….

Ingredients for leek vinaigrette with poached egg and bacon

Ingredients for Leeks in vinaigrette with poached egg and Jambon de Bayonne – use whole grain mustard in the vinaigrette

We went to the big local market on Saturday at Sante Foy Le Grande on the banks of the River Dordogne in the Gironde Department. It’s a really good local market, we were told it was the best in the area. It was a bit chilly that day, luckily there were a number of second hand clothing stalls so we were both able to buy a few jumpers for a couple of euros each!  At a second hand book stall I found Rachel Khoo’s ‘Little Paris Kitchen’ – so I was set up for the day and knew what to cook.

I found ‘Poireaux vinaigrette avec oeuf poché et jambon de Bayonne‘ and was able to get all the ingredients at the market. Jambon de Bayonne is named after the city in SW France. It goes through a number of processes of salting and spice rubbing and air drying to bring out the sweetness. You could use Parma ham or Serrano ham too. Unfortunately I asked for ham ‘épais’ (thick) cut and not ‘mince’ (thin) cut. Never mind, it turned out fine in the end, apart from the poached egg being overcooked that is! But hey, I’m not on Masterchef!

Washed down with some lovely local white wine Cotes de Duras.

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