Hachis de Poireaux

Ingredients

 * 1 kg Leeks
 * 1 ts Olive oil
 * Juice of 1 lemon
 * 2 Eggs
 * 1 tb Mayonnaise
 * 1 ts French mustard
 * A few capers

Directions
Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry. In a saucepan heat 2 tb. olive oil and stew the chopped leeks gently for about 8-10 minutes or  until cooked. Meanwhile, hard-boil the eggs. Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool. Shell the eggs and mash them with a fork, adding the mayonnaise and mustard. Mix in the capers. Spread the egg mixture onto the leeks and chill for at least 2 hours.