SLIDESHOWS: Gastropub Recipes

Leeks Vinaigrette with Fried Eggs and Smoked Prosciutto

When 1999 Best New Chef Paul Kahan develops recipes, he starts with something traditional—like leeks vinaigrette, the time-honored French dish—then adds a twist. Here he substitutes fried eggs for the standard hard-boiled-egg topping and adds crisp strips of speck, a smoked prosciutto. With this dish, Kahan suggests pouring a full-flavored bock beer, such as the dark, smoky Ayinger Celebrator Dopplebock from Germany.

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