Un déjeuner bien élaboré

Here is an attractive lunch composed of distinctive dishes that need a certain care to succeed. The first course combines fried or poached eggs with crisp potato canapés, delicately masked with leeks in cream. To shorten the procedure you could replace the mignons by a simple toasted bread canapé, but I do think the potato is more interesting. To simplify your work, the potato canapés and the leek cream can be done ahead of time, with only the eggs needing to be cooked at the last minute–and if you decide to use poached eggs (as noted at the end of the recipe), then everything can be done in advance and reheated.